Pan-fried chicken supremes in mustard, cream and prune sauce

Name: Pan-fried chicken supremes in mustard, cream and prune sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 200g ready-to-eat pitted dried prunes; 6 tbsp armagnac or brandy, warmed briefly in a microwave; 3 tbsp olive oil; 4 free-range skin-on chicken supremes; 25g butter; 150g shallots; 2 celery sticks, cut diagonally into 1cm pieces; 2tbsp plain flour; 200ml dry cider or dry white wine; 500ml chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 2 tbsp wholegrain mustard; 2 tbsp dijon mustard; 1 bay leaf; A few fresh thyme sprigs; 100ml double cream or crème fraîche

Published: 16 Jan 18
Updated: 18 Mar 24

Test kitchen approved

If you can’t find chicken supremes, you can use skin-on chicken breasts instead – both taste incredible when cooked in the creamy mustard and prune sauce.

For a similar chicken dish with an autumnal twist, try our chestnut and leek stuffed chicken supremes.

Serves 4
Hands-on time 45 min,  simmering time 20 min

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Ingredients

200g ready-to-eat pitted dried prunes
 6 tbsp armagnac or brandy, warmed briefly in a microwave
3 tbsp olive oil
 4 free-range skin-on chicken  supremes
 25g butter
150g shallots
 2 celery sticks, cut diagonally into  1cm pieces
2tbsp plain flour
 200ml dry cider or dry white wine
500ml chicken stock (we like Knorr)
 2 tbsp wholegrain mustard
2 tbsp dijon mustard
1 bay leaf
A few fresh thyme sprigs
100ml double cream or crème fraîche

Method

Put the prunes in a bowl with the warm armagnac/brandy and set aside to soak.
Meanwhile, heat the oil in a frying pan and brown the chicken (in batches), skin-side down, then turn and cook for a few more minutes. Transfer to a plate.
Once all the chicken pieces have been browned, add the butter to the frying pan and fry the whole shallots and the celery for 10 minutes to soften slightly. Stir in the flour with a wooden spoon, then gradually mix in the cider/wine and stock. Cook, still stirring, over a medium-high heat until thickened to a saucy consistency.
Stir in both mustards, the bay leaf, thyme sprigs, cream or crème fraîche and the soaked prunes, along with their soaking liquid. Nestle the browned chicken supremes into the sauce, season and cover with a tight-fitting lid or tightly fitted foil. Simmer gently for 20 minutes.
Serve the chicken supremes with some simple steamed potatoes and greens.

Recipe from December 2017 Issue

Nutrition

Nutrition: per serving

Calories: 695kcals
Fat: 35.8g (15g saturated)
Protein: 57.2g
Carbohydrates: 26.5g (20.4g sugars)
Fibre: 5.7g
Salt: 1.6g

delicious. tips

This sauce is a classic French flavour combination but feel  free to swap prunes for  apricots (or leave them out if you prefer).
The dish can be made up to  2 days aheadand kept covered in the fridge. Reheat the chicken and sauce in a medium oven in a casserole with the lid on until piping hot throughout. Take off the lid so the chicken crisps up again for a few minutes before serving.
Chicken supremes are bone-in chicken breasts with part of the wing bone still attached. Find them at good butchers. If you can’t get supremes, use skin-on chicken breasts and cook for 15 minutes.

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Pan-fried chicken supremes in mustard, cream and prune sauce

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Pan-fried chicken supremes in mustard, cream and prune sauce

Ingredients

Method

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delicious. tips

Or, how about...?

Chicken supremes with wild mushroom and tarragon sauce

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