Chestnut and leek stuffed chicken supremes
- October 2018
- Serves 2-4
- Hands-on time 40 min, oven time 40 min
We’ve used whole chestnuts and chestnut purée to really hero this earthy, nutty ingredient. Paired with iron-rich greens, bacon and cream and then stuffed inside chicken supremes, this is one of those can-I-have-a-moment dishes.
- 22.4g (9.7g saturated)
- 27.9g (11.5g sugars)
To purée the chestnuts, boil, then peel and whizz with a little water until smooth.
Prepare the chicken up to the end of step 3 up to 1 day in advance. Cover and chill until ready to cook.
Chicken supremes have the meaty wing bone and fillet (or false fillet) still attached. They’re larger than standard chicken breasts, so 2 supremes could serve 4 people.
Red bordeaux, preferably a médoc, is a star pairing here.
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