Chicken Supreme Recipe
Bone-in chicken breast, mushroom, prosciutto and white cheddar stuffing, roasted potatoes, seasonal vegetables, Moscato demi-glace.
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Ingredients
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Main Ingredients
Moscato Demi-Glace
Method
Preparing the Chicken
- 1
Stuff the Chicken
Preheat the oven to 375°F (190°C). In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook until softened. Stir in the chopped prosciutto and cook for another 2 minutes. Remove from heat and let cool slightly. In a bowl, mix the mushroom mixture with the shredded white cheddar cheese. Carefully loosen the skin of the chicken breasts and stuff each breast with the mushroom-cheese mixture.
- 2
Season and Roast
Rub the outside of the chicken breasts with the remaining olive oil, salt, and black pepper. Place the stuffed chicken breasts on a baking sheet and roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C).
Preparing Roasted Potatoes and Vegetables
- 3
Roast the Potatoes
In a large bowl, toss the cubed potatoes with olive oil, salt, and pepper. Spread them out on another baking sheet and roast alongside the chicken for about 30-40 minutes until golden and crispy.
- 4
Prepare the Vegetables
In the last 15 minutes of roasting, add the seasonal vegetables to the baking sheet with the potatoes and chicken, drizzling with a little olive oil and seasoning with salt and pepper.
Making the Moscato Demi-Glace
- 5
Prepare the Demi-Glace
In a saucepan, melt the butter over medium heat. Add the minced shallots and cook until translucent. Pour in the Moscato wine and chicken stock, and add thyme. Bring to a boil, then reduce heat and simmer until the sauce has reduced by half, about 15-20 minutes. Strain the sauce if desired.
Serving
- 6
Plate and Serve
Once everything is cooked, plate the stuffed chicken breasts with roasted potatoes and seasonal vegetables. Drizzle with the Moscato demi-glace and enjoy!