Chicken with herb butter, tomatoes & capers

My butcher sells chicken supremes and I think they’re a great joint to use if you want to raise the stakes when serving chicken.  They’re basically the chicken breast with the top part of the wing still attached.  They are meaty, they look neat and structured on the plate and they’re very low maintenance for the person eating them – there’s only one small bone and it’s extremely easy to deal with.

Because the joint includes part of the wing bone, they seem to retain moisture when cooking, unlike plain chicken breasts which seem to dry out quite easily.  Of course, chicken thighs are a good alternative if you want to keep the costs down.

Ingredients

  • 4 chicken supremes
  • 2 tbsp capers
  • 2 red onions, finely sliced
  • 8 medium tomatoes, halved
  • 4 garlic cloves, sliced
  • 10 sprigs of thyme
  • 120g butter, soft
  • sea salt & black pepper
  • a small bunch of flat leaf parsley, finely chopped
  • 1 tbsp finely chopped rosemary
  • 75ml olive oil
  • 1 glass dry white wine (125ml)
  • 1 lemon
  • long grain and wild rice to serve

Preheat the oven to 200C / Gas mark 6

Place the halved tomatoes in a baking dish, cut side up, and scatter the red onion slices, capers, garlic slices and thyme sprigs over the top.

Place the chicken supremes, skin side up, on top of the tomatoes and onions.

In a small mixing bowl, mix the butter with the chopped parsley and rosemary and season with a big pinch of sea salt and plenty of freshly ground black pepper.

Spread the herb butter onto the chicken supremes so they are well coated in the mixture.

Pour over the olive oil and the white wine.

Halve the lemon and squeeze the juice over the chicken.

Put in the oven for 40 minutes until the skin is golden brown and the tomatoes and onions are meltingly soft in a pool of hot, buttery cooking juices. (Check that the chicken is fully cooked by inserting a skewer into the thickest part to see that the juices are running clear.)

To serve, place a spoonful of steamed long grain and wild rice in the centre of each plate followed by the tomato and onions then place a chicken supreme on top and spoon over plenty of the buttery cooking juices.

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