Easy Chicken Supremes with Onion, Garlic and Wine

Every time we’ve been out to eat recently, Chicken Supremes have been on the menu, no matter where we go. I don’t know why I’m surprised, because they’ve become my go-to Chicken at home. A Chicken Supreme is just a breast of chicken, with a small bone from the leg attached. They usually come with the skin on.  However, skin-on breast of Chicken (without the bone bit) also works for this recipe.

I usually cook Chicken Supremes very simply – dry fry skin-down for 4-5 minutes; flip over; give the meaty part a few minutes, then shove the whole pan into the oven for 30 minutes at about 180 Fan. A 10 minute rest following cooking is always time well spent, and gives me time to get the vegetables ready. Easy-peasy!

I rarely add anything other than salt and pepper to the mix, until I saw this French-style recipe suggestion and decided to give it a try – with great success – ‘she said modestly..’  😉

The addition of some onions, garlic and wine elevated this simple dinner to another level.  I’ll probably use potatoes to accompany this dish – Creamy mash or Champ would be perfect, and my easy Potato Gratin is an accompaniment which could raise this dish to dinner-party standard very quickly. https://eatingforireland.com/recipe/creamy-scalloped-potato-gratin-with-garlic-and-rosemary/ . As it turned out, those cold, left-over potatoes from yesterday fried really nicely as an easy accompaniment

However,  some flat pasta like Tagliatelle or even Linguine would work well too. Skin-on Chicken thighs are also perfect for this dish.

There’s a delicious variation of this recipe in the NOTES below.

Le recipe est ici!

EQUIPMENT:

• A large oven-suitable frying pan – or a frying pan and a shallow roasting tray or large Lasagne dish, if your pan doesn’t go in the oven.
• Tongs for turning the chicken.
• A warmed plate.

INGREDIENTS: The amount of onions etc. is fairly flexible – these quantities are enough for about 4 people. 

• 1 skin-on Chicken Supreme per person.    
• Butter – the French like unsalted, but I’m not sure it matters.
• 2-3 medium/large onions, peeled, cut in half, and thinly sliced.
• 4-5 cloves of garlic, chopped
• A glass of dry white wine – I’m leaving the glass size up to yourself 😉 I used 100ml for just the two of us..
• A bunch of fresh Thyme – leaves only.
• Salt and Pepper
• A dessertspoon or two of Crème Fraiche (optional, but I used it in these pictures)

METHOD:

• Salt the chicken pieces and leave to sit for an hour or so at room temperature if you can.(covered – t0 to keep inquisitive felines out!)
• Heat the oven to 180 Fan.
• Heat the pan until it’s fairly hot, add a knob of butter and when it melts, add the Chicken, skin-side down.
• Allow to cook until the fat runs, and the skin has browned. About 5-7 minutes.
• Turn over the chicken, and give it 2-3 minutes on the meat side, to brown slightly.
• Remove the chicken to a warmed plate.
• Leave the oil/juices from the Chicken in the pan, reduce the heat slightly, add a little more butter, then add the onions.
• Cook them until they’re well softened and  golden. About 10 minutes.
• Add the garlic and stir-fry it for a couple more minutes.
• Add the wine, which will bubble up
• Stir in the Thyme leaves. If you need to move the onion etc mix to another dish, do it now.
• Return the Chicken, skin-side up, to sit on top of the onion mixture.

• Pop it into the oven, and set the timer for 30 minutes.
• Get started on your accompaniments (potatoes, pasta etc)
• After 30 minutes remove the pan from the oven – Use a double thickness of cloth, or thick oven gloves! The handle will be seriously HOT!
• Give the onions a stir to make sure that they’re not stuck to the base of the pan (they won’t have!)
• Put it to one side for 10 minutes or so, leaving the cloth over the handle, so that you or someone else doesn’t lift it by mistake while it’s still hot.
• If you’re using the Crème Fraiche, remove the chicken to a warm plate, and stir in the Crème Fraiche.

• Serve, with the Chicken sitting on a portion of the onions, with your choice of accompaniment.

NOTES:

• If your pan isn’t suitable for the oven, just transfer the cooked onions etc into your roasting tin/lasagne dish, top them off with the chicken pieces and continue with the recipe as above.
• A large dish of this recipe, using skin-on Chicken thighs, would make a terrific addition to a buffet selection.
• A delicious variation of this recipe, and one that my late Mother-in-Law called ‘Normandy Chicken’, is to use Apple Cider instead of the wine and add some sliced (and peeled) Bramley apples just before the dish goes into the oven. Finally, having first removed the chicken portions, stir through a couple of tablespoons of Crème Fraiche into the sauce. Absolutely delicious!
• Please, PLEASE! mind your hands with the handle of the pan! Think of my poor nerves!
• The first time I made this dish, I used some sad, flat, leftover Prosecco. I know, I know – whoever heard of leftover Proscecco? 😉