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
Serves; 2
Preparation Time: 15 mins
Cooking Time: 30-35 mins
What You’ll Need:
- 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
- 150ml white wine
- Salt & freshly ground black pepper
- 3 tbsp creme fraiche
- 1 tsp Maille Black Truffle and Chablis Mustard
What To Do:
- Season chicken with salt and pepper
- 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.
- Transfer to the oven for 10-15 mins until cooked through and the juices run clear
- 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
- Add the white wine and reduce until approximately 2 tbsp are left in the pan
- Season with salt and freshly ground black pepper
- Add 3 tbsp of creme fraiche and 1 tsp of Maille Black Truffle and Chablis Mustard, stir and heat through
- Serve the sauce over the chicken, alongside steamed seasonal greens and sautéed potatoes.