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Spanish chicken supreme with spring vegetables

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A chicken supreme is simply a chicken breast with the first part of the wing attached. Here it's seasoned with with herbs and spices before a quick roast and served with creamy butter beans and crisp spring vegetables. Fancy!

Ingredients

For the chicken supreme

For the spring vegetables

Method

  1. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.

  2. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.

  3. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately.