Chicken Forestiere Using Our Chicken Supremes

Feel like Chicken Forestiere tonight? Well this recipe has flair and warmth that’ll go down a storm at your dinner party table!

Stick your beak into this hearty winter warmer, whipped up by our local foodie, Elly Viner. You can read more about Elly and her foodie blog here.

Ingredients

  • 20g Dried Wild Mushrooms
  • Salt and Pepper
  • 6 Free Range Chicken Breast supremes
  • 2 Small Onions, diced
  • 75mls Madiera or Sherry
  • 3 Carrots, peeled and cut into batons
  • 200ml Double Cream
  • 150g mixed mushrooms
  • 1 Pack of Lardons
  • Large handful of chopped Parsley
Chicken Forestiere by Elly Viner using our Chicken Supreme

“Chicken Forestiere is your new favourite dinner party dish. The French pronunciation makes you sound elegant and cultured, and the rich, indulgent flavours make you look like you know how to work a kitchen – but you won’t even break a sweat.”

Method:

To get started, begin by heating your oven to 180 degrees.

Put the wild mushrooms into a bowl, then cover with boiling water and leave to soak.

dried mushrooms rehydrated

Heat some oil in a pan until it’s nice and hot, then season and sear the Supremes on both sides until crispy and golden. Pour out the oil from the pan, saving some of the juices in a bowl.

Elly suggests putting your chicken in the oven for 25 minutes – this timing is KEY to ensuring your meat is juicy and tender.

Dry chicken will only end in dry conversation around the table, so don’t risk it!

seared chicken breast supreme

Whack up the heat, add a spoonful of butter and sauté the onion until they start to sizzle. Turn the heat down and let the onions soften and go pale and caramelised. Patience is key with cooking onions the right way…you want them to collapse together to be extra soft and sweet.

Deglaze the pan with the Madeira / Sherry and scrape the bottom of the pan with a wooden spoon to free all the oniony, juicy goodness.

Chicken forestiere madiera sauce

Add the carrots and the stock, followed by the wild mushrooms with their soaking water. Bring to the boil, then reduce to a simmer, cover and cook for 10 mins. Next stir in your cream and let it bubble for 10 minutes with the lid off, or until it thickens up.

This is a slightly tweaked Viner version recipe. Technically Chicken Forestiere is cooked in a big pot with chicken thighs.

But this recipe involves separately cooking Chicken Supremes, which are more succulent and special occasion.

In a separate pan, heat around a table spoon of the reserved chicken juice and sauté the mixed mushrooms until they’re cooked through and dark – keep cooking until the liquid from the mushrooms has evaporated.

Toss these in with the sauce, then use the same pan to quickly fry up your lardons until they’re nice and crispy (bacon is also non-conventional in a Chicken Forestiere recipe, but this is Elly’s take on the recipe and who doesn’t love a lardon). Add these to the pan (sieve out the fat by spooning them out) and stir so everything combines – the sauce should be thick enough to coat the back of a spoon.

Add a good grind of salt and pepper, then taste and add a bit more if needed.

Elly served hers up with buttery mash potato and peas.

To make Elly’s epic mash, boil your potatoes, then rice them into a big bowl whilst hot and mix with plenty of butter, milk, salt and pepper.

Serve by placing a piece of chicken on a plate, then covering with a generous ladle of sauce, and topping off with a big spoonful of creamy mash and peas.

Obviously you can add more veg if you want – roasted carrots or sautéed cabbage would be nice – but this is definitely a ‘less is more’ kind of dish. A simple and delicious crowd pleaser.

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Shop for your Supremes here!