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Chicken Supreme with a creamy mushroom, Black Truffle and Chablis Mustard and white wine sauce

This modern twist on a French classic uses white wine, Black Truffle and Chablis Mustard and fresh thyme to create a flavourful and luxurious dish

  • Cuisine type: French
  • Difficulty: medium
  • Chicken Supreme with a creamy mushroom, Black Truffle and Chablis Mustard and white wine sauce

Ingredients

 

  • Knob of butter
  • 2 x 350g chicken supreme, skin on, bone in (trimmed if needed)
  • 1tbsp olive oil
  • 15g butter
  • 160g mixed mushrooms (button, chanterelle, morel), halved and cleaned
  • 2 garlic cloves, crushed
  • 2 tsp stripped fresh thyme
  • Salt & freshly ground black pepper
  • 3 tbsp creme fraiche
  • 1 tsp Maille Black Truffle and Chablis Mustard

 

Method

  1. Season chicken with salt and pepper
  2. Add half the butter and a drizzle of olive oil to a skillet or pan. Cook the chicken for 5-10 mins over a medium heat until the skin is nicely browned

  3. Transfer to the oven for 10-15 mins until cooked through and the juices run clear
  4. Whilst the chicken is cooking, halve and clean the mushrooms. Add the remaining oil and butter to a pan and fry the mushrooms over a medium heat for 3 minutes. Add the garlic and thyme and cook for a further 3 minutes

  5. Add the white wine and reduce until approximately 2 tbsp are left in the pan

  6. Season with salt and freshly ground black pepper

  7. Add 3 tbsp of creme fraiche and 1 tsp of Maille Black Truffle and Chablis Mustard stir and heat through

  8. Serve the sauce over the chicken, alongside steamed seasonal greens and sautéed potatoes.

Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Course:
Main
Serves:
4 people

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