Chicken supreme stuffed with Clonakilty black pudding

You will need

  • Non-stick frying pan
  • Roast tray
  • Small cooking tray x 2
  • Saucepan
  • Pot with thick bottom
  • Baking paper


Serves 4
  • 4 chicken breast
  • 4 slices of Clonakilty black pudding
  • 12 asparagus
  • 1 tbsp of butter
  • 1 tsp of freshly ground black pepper
  • 1 tsp of salt

For the creamy mushroom sauce

  • 310g mushroom, washed and thinly sliced
  • 310ml single cream
  • 50ml red wine
  • 2 sprigs of thyme
  • 2 garlic clove, minced
  • 1 tsp of freshly ground black pepper
  • 1 tsp of salt
  • 3 tbsp of rapeseed oil

For the potato wedges

  • 3 large potatoes, washed and cut into the wedges
  • 2 tsp of cayenne pepper
  • 1 tsp of ground smoked paprika
  • 1 tsp of table salt
  • 3 tbsp of rapeseed oil

Preparation Method

60 minutes
  1. Preheat the oven to 160˚C/Gas mark 3. Lay the roast tray with baking paper.
  2. Rinse potatoes under the cold tap and pat dry with a tea towel. In a roast tray, add the potatoes and rapeseed oil and mix well. Season with salt, cayenne pepper, smoked paprika. Lie them flat in a single layer and pop in the oven to cook for 40 minutes or until golden brown and crisp with a light, fluffy centre. Remember to turn the chips halfway through the cooking time.
  3. Make an incision in the chicken breast under the inner fillet to create a pocket. Stuff each chicken breast with a slice of black pudding.
  4. Heat rapeseed oil in a large non-stick frying pan over a high heat and place chicken into the frying pan. Cook for 2 minutes on each side or until golden brown. Transfer chicken on a small cooking tray and pop in the oven for 25 minutes.
  5. Place pot with thick bottom over medium-high heat. Add rapeseed oil and saute thinly sliced mushroom with minced garlic and thyme until softened. Pour red wine and continue cooking for 3 minutes. Add cream and simmer until sauce is at your desired thickness. Seasoning with freshly ground black pepper and salt.
  6. Remove the woody end off the asparagus. Bring a saucepan of salted water to the boil. Add the asparagus and cook for 3-4 minutes or until bright green and tender. Immediately remove asparagus from the saucepan into the ice water to cool them down and stop the cooking process. Just before serving, set a non-stick pan over medium-high heat. When the pan has heated fully, add butter and cook asparagus for 3 minutes. Seasoning with freshly ground black pepper and salt.
  7. Put the stuffed chicken on the bed of asparagus. Arrange some of the potatoes wages stack to the side of a warm plate and drizzle over the chicken creamy mushroom sauce and serve straight away.

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