Chicken supreme with truffles
Tender, boneless chicken breasts are stuffed with truffles and brie and wrapped in Welsh air-dried ham. And to further excite your taste buds, they’re served with potatoes cooked with chorizo, 'nduja and white wine. Go on, treat yourself!
Ingredients
- 4 chicken breasts, boneless and skin removed
- 1 truffle, thinly sliced
- 160²µ/5¾´Ç³ú brie, sliced
- 250g/9oz air-dried ham or pancetta, thinly sliced
- fine green beans, steamed, to serve
For the chorizo potatoes
- 25ml/¾fl oz extra virgin olive oil, plus extra to grease and serve
- 4 large floury potatoes, peeled and sliced thickly or cut into small cubes
- 1 spicy cooking chorizo (approx. 50²µ/1¾´Ç³ú), roughly chopped
- 50²µ/1¾´Ç³ú 'nduja, shredded
- 1 large onion, thinly sliced
- 2 bay leaves
- 500ml/18fl oz dry white wine
- 500ml/18fl oz chicken stock
- salt and freshly ground black pepper
- small bunch flatleaf parsley, finely chopped, to garnish
Method
Preheat the oven to 200C/180C Fan/Gas 6.
For the chorizo potatoes, put the olive oil into an ovenproof dish, then add the potatoes, chorizo and ‘nduja, onion and bay leaves in layers. Season each layer with salt and pepper. Pour in the wine and stock.
Cover with kitchen foil and bake for 40 minutes, then remove the foil and cook for a further 20 minutes, or until the potatoes are tender and golden on top.
Meanwhile, cut a pocket along the length of each chicken breast and stuff with truffle and brie. Lay out four pieces of cling film – each large enough to wrap a chicken breast – on a work surface and cover with the slices of air-dried ham or pancetta. Add the chicken breasts and wrap tightly.
Remove the cling film and place the supremes, seam-side down, on a greased baking tray and roast for around 30 minutes, until cooked through and golden. Set aside to rest for about 10 minutes.
Sprinkle the potatoes with parsley and a drizzle of olive oil. Serve with the chicken supremes, with the green beans on the side.
