Chicken Supreme With Crispy Skin, Foraged Seaweed Salt, Dunhill Honey And Tarragon Glaze And A Pumpkin Risotto
Every month, Jenny Flynn, the head chef at Faithlegg House Hotel, joins Maria McCann on The Saturday Café for Food At Faithlegg. This week, Jenny is excited to share her delicious recipe for Chicken Supreme. On the show, they will discuss recipes that are perfect for the season, highlight local suppliers, and offer cooking tips. You can find all past recipes for Food at Faithlegg here.
For this particular recipe, Jenny uses Seaweed salt, a seaweed called sea lettuce and dillisk, dried in the dehydrator and blitzed with sea salt. The seaweed is forraged from Kilfarrassy and Garrarus
Arborio rice is the correct rice to use when you are making risotto. It is a short grain and a huge amount of starch which is great for your risotto. So, never wash the rice, it will remove the starch.
Pro tip: Cook your risotto slowly, adding stock a little at a time.
- 50g butter
- 300g arborio rice
- 1 small onion peeled and finely diced.
- 1 glove crushed garlic
- 50ml white wine
- 1 liter chicken stock
- Salt and pepper (white)
- 50g parmesan cheese grated.
- 50ml buttermilk
- 250g Pumpkin peeled and diced.
Melt the butter in a medium-sized pot, and cook the onion and garlic gently until tender. Add the white wine and reduce.
Add the rice, stir, and cook for about 3 minutes,
Meanwhile, in a separate pot bring the chicken stock to a boil and add the stock to the rice ladle by ladle stirring constantly.
The rice is cooked when all the liquid is absorbed, and the rice is al dente.
Add the finely diced pumpkin, cook in the rice for 5 minutes stir in the parmesan and buttermilk.
Check seasoning and serve.
A whole organic chicken from Comeragh Poultry was used. The supreme was used for this recipe, and the bones for the stock for the risotto,
In a hot pan sprinkle the pan with the seaweed salt, place the chicken supreme down skin side down, Seal the chicken and place into the oven for 20-25mins to finish cooking.
Honey Tarragon Glaze
The combination of flavours works well with chicken, and equally as good with cauliflower.
Use the same pan that you sealed your chicken supreme on, a splash of red wine, a tablespoon of honey, 250ml stock sprig of tarragon, reduce, sprinkle of corn flour if needed, and season with soy sauce.
To assemble the dish in the middle of the plate place a spoonful of the risotto and place chicken on the side drizzle with the Dunhill honey and tarragon glaze.