Supreme of chicken stuffed with nduja, sherry cream and mushroom sauce

Supreme of chicken stuffed with nduja, sherry cream and mushroom sauce

One of the retro dishes developed by Lesley Holdship, supreme of chicken will conjure up vivid memories for anyone who was a kid in the UK during the 70s.

Serves 6

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

6 supremes of chicken from Wyndham House Poultry

250g nduja from De Calabria

12 rashers streaky bacon from Sillfield Farm

2 tablespoons of olive oil

4 shallots, peeled and finely chopped

150ml sweet sherry

500ml crème fraiche

100g mixed mushrooms, sliced from Turnips

Preparation Method

Heat a large, deep frying pan over a medium heat. Slice a deep pocket in to each supreme and fill with the nduja. Season the chicken with sea salt and black pepper. Wrap each supreme in 2 rashers of bacon.

Heat a large sauté pan over a medium heat and brown the chicken on both sides. Turn the heat down a little, cover and carry on cooking the chicken, turning occasionally.

After around 20 minutes, remove the lid and check to see if the chicken is cooked by inserting a skewer into the supreme and pressing it to your lip to test the heat.

Add the shallots to the pan, stirring them into the juices. Cook them until tender. Pour in the sherry and bubble for a few minutes to reduce by about ¼.

Spoon in the crème fraiche and add the mushrooms, too, stirring everything well together. Season and bubble for 4-5 minutes.

Serve with fresh vegetables and rice or boiled potatoes.