Your browser is no longer supported. Please upgrade your browser to improve your experience.

+44(0)1872 276633
Special offers
+44(0)1872 276633

Ollie’s Chicken Supreme Recipe

Introducing Ollie's chicken supreme recipe. With the launch of our new summer menu, our Head Chef's culinary creation is sure to tantalise your taste buds. Wow your guests with this sensational dish that will definitely be a forever firm favourite.

Written by Tamlyn Grey

Read more articles

If you are unable to make it to our restaurant this summer, why not bring a taste of The Alverton into your kitchen at home?

With succulent chicken breasts, bathed in a velvety, creamy sauce; create a dish that’s both elegant and comforting. This chicken supreme recipe is perfect for impressing guests or treating your family to a special meal. The rich, flavourful sauce complements the tender chicken, elevating your dining experience to new heights.

What you’ll need for the chicken velouté sauce: 

  • 250g chicken stock, blonde stock 
  • 250g double cream 
  • 100ml dry white wine
  • 2 banana shallots, finely sliced 
  • 3 cloves garlic, crushed
  • 1/2 lemon juice
  • 30g parmesan cheese, finely grated
  • 15g butter 
  • Splash of neutral oil
  • Salt and pepper

First:  

  1. Add oil and butter to a pan on medium heat.
  2. Once melted add the shallots and garlic for couple of minutes.
  3. Add white wine and bring to the boil on high heat.
  4. Turn down and add the stock and cream before bringing back to boil.
  5. Turn the heat down to a simmer.

What you’ll need for the chicken supreme:  

  • 4 x cuts of corn-fed chicken supreme, French trimmed
  • 12 x mini chorizo, skin removed and halved
  • Splash of oil
  • Thyme
  • Knob of butter
  • Salt and pepper

Next:  

  1. Heat the frying pan and add the oil.
  2. Once hot, season the chicken with pepper and salt and place skin side down to sear.
  3. Add the thyme and butter and place in the oven. Cook until the chicken is 74°C.
  4. Place the chorizo in the oven and cook for 10 minutes with a splash of oil.
  5. Remove from the oven and cover with tinfoil to rest.

To finish: 

  • 16 asparagus spears, trimmed
  • Coriander
  • Plate or coupe bowl

What to do:  

  1. Bring a pan of lightly salted water to the boil.
  2. While this is happening strain the sauce into another saucepan to keep warm.
  3. Blanch asparagus til al-dente.

Plating your dish:  

  1. Place the sauce on the bottom of your plate or bowl.
  2. Position your asparagus in the centre of the sauce.
  3. Slice the chicken and place on top of the asparagus.
  4. Place the chorizo on the outside of the chicken.
  5. To garnish, scatter the herbs and finish with a splash of oil on the chorizo as desired.

  

Enjoy!

We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to [email protected] or tag us on Instagram for the chance to be featured on our social channels.

Discover more

Restaurant

For restaurants in Truro, look no further than The Alverton. Sip cocktails overlooking the garden and indulge in award-winning Cornish cuisine.

Read More

Something Sweet, Our Treat

This summer, enjoy a complimentary glass of Moët & Chandon and pavlova for dessert when you join us for dinner.

Read More

Newsletter

Sign up to our e-newsletter

From the second you step through the old oak door, to the moment you wave goodbye, we want to keep in touch. Join our community and be the first to hear about secret offers, our latest news, and events from our hotel on the hill. To show how much we appreciate you, you’ll receive a 15% off discount code to use on our best available room rates when you sign up today. Plus, each month you’ll be entered into our prize draw where one lucky subscriber will receive an overnight stay, on us!