Chicken Supreme with Brandy and Mushroom Sauce
Golden chicken with a creamy brandy mushroom sauce, potato mash and wilted spinach
Ingredients
- 2 skin-on boneless chicken breasts about 200 g each
- 350 g floury potatoes
- 180 g sliced chestnut mushrooms
- 150 g spinach
- 1 finely diced shallot
- 50 ml brandy
- 150 ml chicken stock
- 60 ml double cream
- 50 ml warm milk
- 30 g butter divided
- 1 tbsp neutral oil
- 1 tsp thyme leaves
- salt and black pepper
Instructions
- Roast the chicken. Heat the oven to 190°C. Season the chicken and sear skin-side down in the oil until golden. Turn and roast for about 15–20 minutes, until cooked through. Rest for 5 minutes.
- Prepare the vegetables. Boil potatoes in salted water until tender. Drain and mash with milk and 20 g butter. Wilt the spinach in the remaining butter and season.
- Make the sauce. Brown mushrooms in the chicken pan, then soften the shallot. Take the pan off the heat and add measured brandy. Return to the heat and reduce by half. Add stock and thyme; reduce by half again. Stir in cream and simmer until lightly thickened.
- Plate. Arrange chicken beside the mash and spinach. Spoon the brandy mushroom sauce around it, keeping the crisp skin exposed
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