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Ollie’s Chicken Supreme Recipe

Introducing Ollie's chicken supreme. With the upcoming launch of our new winter 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.

If you are unable to make it to our restaurant this winter, 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 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.

Equipment needed: 

Pasta machine

Jug blender 

What you’ll need for the chicken velouté sauce: 

  • 250g chicken stock, blonde stock 
  • 250g double cream 
  • 2 banana shallots, finely sliced 
  • 15g butter 
  • 1 head roasted garlic (35 minutes at 180 degrees Celsius, in tin foil) 
  • 10g tarragon chopped 
  • 4g salt 
  • 2g fresh ground white pepper 
  • 1 lemon, juice only 

To finish: 

  • 2 tbsp crème fraîche 
  • 1 tsp Cornish honey 

First:  

  1. Sweat shallots in butter on medium heat until soft with no colour. 
  2. Add tarragon and sweat for a further 3 minutes, then add pepper and salt. 
  3. Add the chicken stock and bring to a boil. 
  4. Reduce to half, add double cream and repeat. 
  5. Cool slightly. 
  6. Blitz everything in a jug blender with lemon juice, and then pass through a fine sieve. 

What you’ll need for the pasta dough:  

  • 180g ‘OO’ pasta flour 
  • 2 free range eggs 
  • 1tsp olive oil 
  • 1tsp salt 

Next:  

  1. Place the flour and salt into a food processor, mix eggs and oil, with blade running slowly. 
  2. Add the egg mixture until you form a ball. 
  3. Remove from the food processor and wrap the ball in cling film. 
  4. Chill for a minimum of 30 minutes. 

What you’ll need for the pasta filling: 

  • 200g mixed wild mushrooms, chopped, fried off dry 
  • 70g mascarpone 
  • Salt and pepper 

What to do:  

  1. Mix all together and place in a piping bag. 

What you’ll need to make the tortellini:  

  • 1 egg, whisked 
  • Semolina for dusting  

What to do:  

  1. Roll pasta through a pasta machine working down the thicknesses. 
  2. Place semolina on a work bench to place the pasta on. 
  3. Cut out required shape and place selected amount of filling in the middle of the pasta 
  4. Fold over the pasta, egg washing the corners and press closed. 
  5. Pinch the two long sides together to form shape. 
  6. Chill. 
  7. There will be more than required for this dish, but it can be frozen and used again. You can cook from frozen using the same method.  

What you’ll need to construct the dish: 

  • 4 chicken breasts 
  • Oil 
  • Garlic crushed 
  • Hard herbs (thyme, rosemary) 
  • Salt and pepper 
  • Butter 
  • Spinach / rainbow chard (adjusted to your appetite)  

Next:  

  1. Warm a pan on high heat. 
  2. Add the oil and place chicken in skin side down. 
  3. Turn down heat and add garlic and herb. 
  4. Add butter and place in the oven to cook the chicken at 180 degrees Celsius. (Approximately 15-18 minutes. Use a probe to check that the chicken is cooked). 

  

Preparing your dish:  

  1. Place a pan of water on heat with a pinch salt and oil to warm through. 
  2. Place sauce on to re-warm through, and check seasoning. Then add a tsp of crème fraîche to the sauce. 
  3. Warm another pan for accompany vegetables (spinach / kale / chard), and sauté off spinach / rainbow chard in butter with a dash of water, and cover. Once cooked, drain the spinach. 
  4. Once the chicken is cooked, take it out to rest. 
  5. Place the tortellini in water to cook, drain and remove once they boil to top of water. 

  

Plating your dish:  

  1. Place spinach / rainbow chard in a bowl. 
  2. Then place tortellini’s and add the chicken supreme. 
  3. Add the honey to the sauce and then add to the dish. 
  4. To garnish, add crisp herb or herb oil. 

  

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.

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