Photograph courtesy Helen Chapman

This gorgeous spring inspired recipe is from Darren Gussy, Head chef and owner of Delissi in Mt Maunganui
4 x 200g chicken supreme
1 lemon, zested
2 tbsp fresh chopped oregano (to replace with dried, use 1 tsp)
2 tbsp fresh chopped sage (to replace with dried, use 1 tsp)
4 bay leaves
1 clove chopped garlic
2 tbsp olive oil
Cracked pepper to taste

2 tbsp pine nuts
150ml white wine
100ml chicken stock
75ml cream

Trim supremes of excess fat (you can remove the meat and clean the wing bone with the back of a knife for better presentation or you can leave the meat on as it is very delicious).

Rub supremes with herbs, zest, pepper and oil. Put in a bowl, cover with glad wrap and put into the fridge for 2 hours or more to absorb the flavour.

Preheat over to 180°C. Heat an ovenproof frying pan to medium on hot on top of stove. Season chicken with salt and place in pan, skin side down (you shouldn’t need oil as it is already on the chicken). Cook for 3 minutes and turn over, cook for 1 minute more and place in oven for 15–20 minutes until thoroughly cooked (if you’ve cleaned the bone, wrap the bone in tin foil first).

Pull out of oven and remove chicken from pan and allow to rest in a warm place for 5 minutes (covering the whole dish in tin foil).

Return pan to element, toss nuts into pan, shake around for 30 seconds, deglaze frying pan with the white wine and reduce by half. Add chicken stock and cream and simmer until thickened. Remove from heat and season to taste. Place chicken on risotto and pour over sauce.

Doug the Butchers tip

Chicken Supreme is a chicken breast with a small wing bone attached. Very popular with chefs as anything cooked on the bone gives great flavour and a cut that you won’t find in the supermarket, so it’s time to visit your friendly local butcher.

Chicken Supremes are great dipped in an egg dip and rolled in golden breadcrumbs. Some restaurants prefer to stuff with a garlic butter to keep the centre juicy.


Pea Risotto

2 tbsp olive oil
1 small onion finely chopped
1 cup Arborio rice
400ml chicken or vegetable stock
½ cup fresh peas (frozen peas can be substituted)
1 tbsp fresh sage
1 tbsp fresh oregano
½ lemon, zested
1 clove garlic crushed
2 tbsp Parmesan cheese
30ml cream

As soon as your chicken is in the oven, in a heavy based saucepan, heat oil to medium heat. Toss in rice with a pinch of salt and stir to cover in oil and allow the rice to crack for approx. 1 minute. Add chopped onions and garlic, stir to cook with rice for a further 2 minutes. Add peas and hot stock, a quarter of a cup at a time over a medium to low heat so stock is always bubbling until each amount is absorbed; it should take approx. 15 minutes for all the liquid to be absorbed. Rice should be al dente (firm to the bite) but not chalky. Remove from heat, add the herbs, zest, Parmesan and cream. Stir through and season to taste. Risotto should be loose and just hold itself up and not too firm or solid.

Left over cold risotto formed into a ball around a small piece of your favourite cheese and crumbed makes a delicious appetiser when fried and then served with your favourite sauce.

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