4 portions
Ingredients
Baby potatoes with streaky bacon:
400g baby potatoes
4 streaky rashers
Salt/ cracked black pepper
1tbsp rapeseed oil
25g butter
Chicken supreme:
4 chicken supremes
1 sprig thyme
1 clove garlic
Salt cracked black pepper
1tbsp rapeseed oil
Juice of 1/2 lemon
Mushroom and Dijon mustard cream:
1 small onion (finely diced )
50g mushrooms (halved and sliced )
50ml white wine
Salt and pepper
1tsp Dijon mustard
Sprig of thyme
50ml chicken stock (1/5 stock cube and 50ml water )
100ml cream
1tbsp rapeseed oil
Method
Preheat oven to 190C.
Baby potato with streaky bacon:
Bring a pot of salted water to the boil, add the potatoes, and cook for 15 minutes. Run cold water on the potatoes to cool them down, cut them in half lengthways, and set aside.
Cut the rashers into strips. Heat 1tbsp of rapeseed oil in a pan, cook the rashers for three minutes, then add the potatoes and season. Add the butter and continue to cook until a nice golden brown colour.
Chicken supreme:
Trim the chicken; using a heavy chopping knife chop off about half an inch of the wing bone.
Using a blender, blend the oil, thyme, garlic, and black pepper together. Pour onto a tray. Rub generously into the chicken.
Heat a pan over a high heat, and place the chicken into the pan using tongs. Cook for about 3-5 minutes until a nice brown colour, transfer to a roasting tray, and finish in the oven for 10-12 minutes until chicken is cooked through. Reserve any of the juices for the sauce.
Mushroom and Dijon mustard cream:
Heat the oil in a small pot, add the mushrooms, onions, and seasoning, and sweat for 5-7 minutes over a medium heat. Add the wine, reduce until there is almost no liquid in the pot, and add the mustard.
Add the sprig of thyme. Add the stock and any juices from the chicken, bring to the boil and add the cream. Boil and reduce to the desired consistency (about 5-7 minutes simmering ).
To download Trevor’s delicious recipes please go to the Athlone Springs Facebook page.
