SUPREME OF CHICKEN, CRUSHED PEAS WITH ARTICHOKE
As I change our lunch menu at the restaurant every week, this recipe is on the menu more often than not as it’s a really popular one, it’s very light, especially if you don’t want to have a heavy meal for lunch or dinner, but also quite filling at the same time.
SERVES 4
4 CHICKEN SUPREMES
1 PKT PEAS
60g BUTTER
8 ARTICHOKES
2 COURGETTE
100ml CHICKEN JUS
PRE HEAT THE OVEN TO 180 DEGREES
METHOD
Pre heat the oven to 180 degrees. Take the peas out of the pod and cook in boiling salted water for a few minutes, then refresh in iced salted water – you can use frozen peas for convenience if you wish. Cut the artichoked into nice even pieces. Top and tail the courgette., Cook in boiling salted water for a few minutes, and refresh in iced salted water, drain as soon as cold. Season the chicken on both sides. Put on a pan to heat, s hot as you can, then place the chicken in, skin side down first, getting a nice even golden brown colour, then turn over, get a nice colour, then put back onto skin side down and place in the oven at 180 degrees for about 10minutes, take out after that and let the supremes rest, if the chicken still has the knuckle bone on, trim that off making the supreme nice and neat for presentation. Heat up the peas in boiling salted water for a couple of minutes, drain then crush up the peas using a fork or a small masher, fold the butter through the pease and season to taste. If you prefer it to be creamier just add more butter through. Put the artichokes on a tray, place in the oven for a couple of minute until warm. Heat up the pan you used for the chicken and reheat the chicken for a couple of minutes. Reheat the courgette in boiling salted water for half a minute. Heat up the chicken jus. Dressing the plate Place the peas on the plate, slice the chicken into angled pieces and place on top of the peas. Put the artichoke around the plate, then the courgette and pur the chicken just over and around.
HAPPY EATING!!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL
Telephone 0141 248 3801 email: info@brianmaule.com website: www.brianmaule.com
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