It’s National Butchers’ Week! A time to celebrate the skill, craftsmanship, and dedication of butchers across the UK. Whether it’s providing top-quality cuts, expert advice, or inspiration for your next meal, butchers are at the heart of great cooking. To mark the occasion, we’re sharing one of our butcher’s all-time favourite dishes – Creamy Chicken Supreme.
This classic dish combines succulent chicken supremes (or substitute with chicken breasts or thighs) with a rich, velvety cream sauce, perfect for a comforting meal. Want to take it up a notch? Add extra sautéed mushrooms and crispy bacon for even more depth of flavour.
💡 No chicken supremes? No problem! Swap for regular chicken breasts or thighs.
Serves: 4
Ingredients:
• 4 chicken supremes (or substitute with chicken breasts or thighs)
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 200g chestnut mushrooms, sliced (add extra for a deeper mushroom flavour)
• 4 rashers streaky bacon, cooked until crispy and crumbled (optional but delicious!)
• 100ml white wine (optional, but adds depth!)
• 250ml chicken stock
• 200ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)
Method:
1. Sear the Chicken: Heat the olive oil and butter in a large pan over medium-high heat. Season the chicken supremes (or alternative cuts) with salt and pepper, then sear skin-side down for 4-5 minutes until golden and crispy. Flip and cook for another 3-4 minutes. Remove from the pan and set aside.
2. Sauté the Aromatics: In the same pan, add the shallots and cook for 2 minutes until soft. Stir in the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms release their juices. (For extra mushrooms, sauté them separately and add them later for an even richer flavour!)
3. Deglaze & Simmer: Pour in the white wine (if using) and let it bubble for 2 minutes, scraping up any browned bits from the pan. Add the chicken stock, Dijon mustard, and thyme, then return the chicken to the pan. Cover and simmer for 15 minutes on low heat.
4. Add the Cream & Bacon: Stir in the double cream, letting it gently simmer for another 5 minutes until the sauce thickens. If using, stir in the crispy bacon bits just before serving.
5. Serve & Enjoy: Garnish with fresh parsley and serve hot with mashed potatoes, rice, or buttered greens.
Love bacon? Try sprinkling extra crispy bacon over the top for a smoky, savoury kick!
Pairs perfectly with a glass of white wine or crusty bread to mop up that delicious sauce!
👨🍳 Who’s making this for National Butchers’ Week? Let us know how it turned out!