Pan-fried chicken supremes in mustard, cream and prune sauce

Pan-fried chicken supremes in mustard, cream and prune sauce
  • Serves icon Serves 4
  • Time icon Hands-on time 45 min, 
simmering time 20 min

If you can’t find chicken supremes, you can use skin-on chicken breasts instead – both taste incredible when cooked in the creamy mustard and prune sauce.

Nutrition: per serving

Calories
695kcals
Fat
35.8g (15g saturated)
Protein
57.2g
Carbohydrates
26.5g (20.4g sugars)
Fibre
5.7g
Salt
1.6g
Calories
695kcals
Fat
35.8g (15g saturated)
Protein
57.2g
Carbohydrates
26.5g (20.4g sugars)
Fibre
5.7g
Salt
1.6g

Ingredients

  • 200g ready-to-eat pitted dried prunes
  • 
6 tbsp armagnac or brandy, warmed briefly in a microwave
  • 3 tbsp olive oil
  • 
4 free-range skin-on chicken 
supremes
  • 
25g butter
  • 150g shallots
  • 
2 celery sticks, cut diagonally into 
1cm pieces
  • 2tbsp plain flour
  • 
200ml dry cider or dry white wine
  • 500ml chicken stock (we like Knorr)
  • 
2 tbsp wholegrain mustard
  • 2 tbsp dijon mustard
  • 1 bay leaf
  • A few fresh thyme sprigs
  • 100ml double cream or crème fraîche

Method

  1. Put the prunes in a bowl with the warm armagnac/brandy and set aside to soak.
  2. Meanwhile, heat the oil in a frying pan and brown the chicken (in batches), skin-side down, then turn and cook for a few more minutes. Transfer to a plate.
  3. Once all the chicken pieces have been browned, add the butter to the frying pan and fry the whole shallots and the celery for 10 minutes to soften slightly. Stir in the flour with a wooden spoon, then gradually mix in the cider/wine and stock. Cook, still stirring, over a medium-high heat until thickened to a saucy consistency.
  4. Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with their soaking liquid. Nestle the browned chicken supremes into the sauce, season and cover with a tight-fitting lid or tightly fitted foil. Simmer gently for 20 minutes.
  5. Serve the chicken supremes with some simple steamed potatoes and greens.

delicious. tips

  1. This sauce is a classic French flavour combination but feel 
free to swap prunes for 
apricots (or leave them out if you prefer).

  2. The dish can be made up to 
2 days aheadand kept covered in the fridge. Reheat the chicken and sauce in a medium oven in a casserole with the lid on until piping hot throughout. Take off the lid so the chicken crisps up again for a few minutes before serving.

  3. Chicken supremes are bone-in chicken breasts with part of the wing bone still attached. Find them at good butchers. If you can’t get supremes, use skin-on chicken breasts and cook for 15 minutes.

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Read what others say...

    1. Hi Pammy – Thank you for bringing this to our attention and we have now deleted out that error in the recipe. This dish does not require the use of an oven. Happy cooking! Ellie

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September 2019