Teens Unite is a fantastic charity set up to support teenagers undergoing cancer treatment.
I’m glad to be able to support them by sharing recipes from the ChariTable Bookings Signature Dish Book, sharing The Brompton Cookery School’s chicken supreme with you.
ChariTable Bookings is a philanthropic restaurant booking platform that raises funds for UK registered charities at absolutely no cost ! When making a booking through charitablebookings.org £1 for EVERY diner will be donated to charity.
The ChariTable Bookings Signature Dish recipe book this recipe features in, helps raise even more funds and awareness for charity. The book retails at £40.00 including a £5 donation to a charity of the recipient’s choice.
365 leading UK chefs share their main course signature dish recipes in an elegantly designed 754 page hardback book is the perfect gift.
Check out Marcus Bean, celebrity chef and owner of The Brompton Cookery School’s Chicken Supreme:
Chicken Supremes in Lovage Butter en Papillote
serves 4 | preparation time 20 minutes | cooking time 30 minutes
For the Potatoes:
20 baby new potatoes
For the Chicken Supremes
4 chicken supremes, skin on
3 tbsp olive oil
For the Herb Butter
125g salted butter, softened
3 tbsp chopped lovage or watercress
1 tsp chopped tarragon leaves
2 cloves of garlic, crushed
For the Papillote
120g samphire grass
60g podded peas
2 courgettes, roughly diced
2 large vine tomatoes, chopped, including seeds
55g chorizo, finely sliced
sea salt and freshly ground black pepper, to taste
Preheat the oven to 180°C.
To cook the potatoes, place them in a saucepan of water, cover and bring to the boil over a high heat. Turn the heat down to medium and cook for 10 minutes until tender, then drain and leave to one side.
To prepare the chicken, season with salt and pepper. Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chicken and fry for a few minutes until just coloured on all sides. Remove from the heat.
To make the herb butter, combine the lovage, tarragon and garlic with the butter and set aside.
To cook the chicken, put 4 large sheets of baking paper on the work surface. Divide the samphire, peas, courgettes and tomatoes between the papers. Top each pile with a tablespoon of the herb butter. Put a chicken supreme on top of the vegetables and a teaspoon of butter on top. Season with a little salt and pepper. Bring the edges of the baking paper up over the ingredients of the first parcel and fold and scrunch the edges together to seal. Repeat to form 3 more parcels and put them in a roasting tin. Bake the parcels for 15–20 minutes, then carefully open one to check that the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
To finish, heat the remaining oil in a frying pan over a high heat. Add the chorizo and fry for a few minutes until browned, then add the potatoes and stir until heated through. Serve the chicken still in the paper so your guests can open their own parcel, with the potatoes and chorizo.