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Grilled Chicken Supreme With Creamy Bovril and Grainy Mustard Sauce
Makes: 4 portions Temperature: 180 °C / 350 °F
Preparation Time: 55 minutes Roasting Time: 25 – 30 minutes
Ingredients
Chicken:
| 4 | Chicken supreme (skin on with wing bone) | |
| 60 | ml | Olive oil (4 Tbsp) |
| 20 | ml | Salt (½ tsp + 1 Tbsp) |
| 5 | ml | Black pepper (½ tsp) |
| 30 | ml | Thyme, finely chopped (2 Tbsp) |
| 30 | ml | Parsley, finely chopped (2 Tbsp) |
| 30 | ml | Butter (2 Tbsp) |
Sauce:
| 60 | ml | Olive oil (4 Tbsp) |
| 1 | Medium onion, finely chopped | |
| 5 | ml | Garlic, crushed (1 tsp) |
| 15 | ml | Bovril (1 Tbsp) |
| 15 | ml | Grainy mustard (1 Tbsp) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 15 | ml | Parsley, finely chopped (1 Tbsp) |
| 200 | ml | Fresh cream |
Method
- Place the chicken supreme on a tray and rub with 30 ml olive oil until evenly coated. Season with salt, black pepper and 15 ml thyme.
- Heat olive oil in a large pan over medium-high heat. Place the chicken in the pan, skin side down first, and brown on both sides.
- Transfer the seared chicken to a roasting tray and roast in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, until golden brown and cooked through. Remove from the oven and sprinkle with remaining thyme and parsley. Reserve the roasting liquid. Let the chicken rest for 5 – 7 minutes before serving.
- Heat olive oil in a large pan over medium heat. Add onion and sauté for 1 minute until tender. Add garlic and sauté for another 1 minute.
- Pour the reserved chicken liquid and bring to a gentle simmer. Using a wooden spoon, scrape the drippings from the bottom of the pan and stir well to combine the flavours. Reduce heat to low, stir in Bovril and mix well. Add the grainy mustard, salt, black pepper and parsley. Mix thoroughly.
- Whisk in the cream and continue stirring for 5 minutes, until warmed through and slightly thickened. Adjust seasoning if necessary. Pour over the chicken and serve.
