How-To Guides

How to cook chicken supremes

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What is a chicken supreme?

Originating from France, chicken supreme is a chicken breast with the skin left on and the first joint of the wing attached, bone-in. The bone helps retain moisture during cooking, the skin colours and crisps if cooked appropriately, and this combination of big flavours and great textures is truly delicious.

Chicken supreme makes for a lean and nutritious mid-week meal when you’re tight on time, or a whole chicken isn’t possible. This versatile cut of chicken can be stuffed with a simple herb butter flavoured with tarragon, parsley, garlic and lemon zest, then wrapped in smoked streaky bacon for a standout dinner party dish. Another option is to season, sear in a pan, and then roast in the oven for deliciously lean and nutritious simplicity, perhaps with the addition of a spring of rosemary and a quartered lemon.

Alternatively, rub with olive oil, garlic, smoked paprika, cumin, salt, cracked black pepper, bake and serve with French fries and dressed green salad for a little midweek indulgence.

Chicken supreme cooking time

Chicken supremes are best pan-fried and/or oven-baked. Combining these methods often works well, starting in a pan and transferring to the oven. For a thick and juicy chicken supreme, cooking time will be around 15-20 minutes.

The best way to cook chicken supremes

  1. Remove your chicken supremes from the vacuum packaging and pat dry with kitchen paper. Allow them to reach room temperature.
  2. Preheat your pan or griddle over a medium-high temperature.
  3. Season the supremes just prior to cooking with sea salt and freshly ground black pepper.
  4. Add your chicken supremes to the pan skin-side down and let them cook and colour evenly. Do not move them around the pan. Around 4-5 minutes should be sufficient.
  5. Once golden and crisp, turn the supremes onto the flesh side.
  6. Add a knob of butter to the pan and baste for a few seconds.
  7. Transfer to a preheated oven of 200ºC/Fan 180ºC/Gas 6 for 12-14 minutes.
  8. Remove from the oven and transfer the moist chicken breasts to a plate.
  9. Allow the meat to rest for 8 minutes in a warm place before carving or serving whole.

Recipes for chicken supremes

There’s an indulgent yet nostalgic feel to this creamy chicken supreme with mashed potato and steamed green veggies. Perfect for an easy, family-friendly meal.

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.