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  1. Inspiring food service recipes for New Zealand

Chestnut and Leek Stuffed Chicken Supreme

Chestnut and Leek Stuffed Chicken Supreme – Recipe

The hero here is the stuffing made with earthy, nutty chestnuts and aromatic leeks. Paired with bacon and cream, then stuffed inside these chicken Supremes, this dish will be a festive season go-to for your diners.

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Ingredients per serve

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What you need

The hero here is the stuffing made with earthy, nutty chestnuts and aromatic leeks. Paired with bacon and cream, then stuffed inside these chicken Supremes, this dish will be a festive season go-to for your diners.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chestnut Leek Stuffing

    • Heat the butter and half the oil in a large frying pan over low to medium heat. Fry the leek and garlic until softened.
    • Add the herbs and half the chopped chestnuts and cook for a few more minutes. Add the cream and stir to combine.
    • Set aside to cool, then take 1 cup of the mix and blitz into a rough purée.
    • In a separate pan, fry the bacon until golden, about 5 minutes. Add remaining chopped chestnuts and fry for 2 more minutes. Remove bacon and chestnuts from the pan with tongs.
    • Deglaze the pan with the dry vermouth, scraping up any bits in the pan. Reduce until most of the liquid has evaporated.
    • Pour the liquid into the stuffing mix, along with the purée and KNORR Concentrated Liquid Stock and stir well to combine.

  3. Chicken Supremes and Vegetables

    • Take one chicken supreme and carefully push the stuffing under the skin of the breast to create a pocket. Massage under the skin to make the stuffing fit in an even layer across the breast. Secure with toothpicks if needed.
    • Repeat with remaining chicken supremes. Season with salt and pepper.
    • Place the cabbage wedges and Brussels sprouts onto a lined baking tray. Drizzle with remaining oil.
    • Add the chicken supremes to the tray and roast for 30 minutes or until chicken is cooked and the cabbage is lightly charred.

  4. Gravy

    • Combine KNORR Golden Roast Gravy with 1 L warm water in a saucepan. Whisk to combine over high heat until boiling. Reduce heat and continue to whisk until thickened.

  5. To Serve

    • Plate the chicken supremes with the cabbage, Brussels sprouts and the prepared gravy.
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