How to Cook Chicken Supremes

How to Cook Chicken Supremes: Originating from France, a chicken supreme is a breast with the skin left on and the first joint of the wing attached, bone-in. The bone helps retain moisture during cooking, while the skin crisps beautifully if cooked well. This combination of flavour and texture makes it a truly delicious cut.

Chicken supreme is versatile, quick to prepare, and makes for a lean midweek meal when a whole bird isn’t an option. It can be stuffed with herb butter such as tarragon, parsley, garlic and lemon zest, then wrapped in dry-cured smoked streaky bacon for a dinner party dish that feels special.

For something simpler, season well, sear in a hot pan and finish in the oven, perhaps with a sprig of rosemary and a quartered lemon. Or, for a touch of indulgence, rub with olive oil, garlic, smoked paprika, cumin, salt and cracked black pepper, then bake and serve with French fries and a crisp green salad.

Chicken supremes are best pan-fried and then finished in the oven. This combination works well, starting in a hot pan to colour the skin before transferring to the oven. For a thick and juicy result, allow around 15–20 minutes cooking time.

1. Remove the chicken supremes from their packaging and pat dry with kitchen paper. Allow them to come up to room temperature.
2. Preheat a pan or griddle over medium-high heat. Season the supremes just before cooking with sea salt and freshly ground black pepper.
3. Place the chicken skin-side down in the pan and cook without moving until the skin is evenly golden and crisp, about 4–5 minutes. Turn onto the flesh side, add a knob of butter to the pan, and baste briefly.
4. Transfer to a preheated oven at 200ºC/Fan 180ºC/Gas 6 for 12–14 minutes. Remove and rest the chicken in a warm place for 8 minutes before carving or serving whole.

• Bring to room temperature: Take the chicken out of the fridge 30 minutes before cooking so it cooks evenly.
• Season just before cooking: Salt draws out moisture, so season right before the pan to keep the meat juicy.
• Start skin-side down: Crisp the skin first in a hot pan without moving it, to build flavour and texture.
• Don’t overcrowd the pan: Cook in batches if needed so the supremes colour properly.
• Finish in the oven: After pan-searing, transfer to the oven for even cooking and tender, juicy meat.
• Rest before serving: Allow at least 5–8 minutes of resting so the juices redistribute.

George Ryle’s Chicken Kiev recipe is a nostalgic classic, breaded and fried to golden perfection with a molten pool of garlicky butter at its heart. Served simply with boiled potatoes and spring greens, it’s proof that no-frills cooking can be deeply satisfying. A dish that speaks of comfort, memory and sheer joy at the table.