Pan fried chicken supreme with Cashel Blue Cheese mashed potato

Cooks in 35 minutes

Pan-fried Chicken Supreme with Cashel Blue Cheese mashed potato makes a perfect family dinner. Rich in flavor hitting the taste buds, especially cheese lovers.

Cashel Blue Cheese is award-winning cheese since 2009. Established in 1984, Cashel Blue Cheese is the original Irish farmhouse cow’s milk blue cheese. Cashel Blue Cheese is a unique creation of Jane and Louis Grubb. You can read more about this cheese by clicking here.

You will need

  • Large pot
  • Saucepan
  • Non-stick frying pan
  • Fine sieve
  • Roast tray
  • Potato ricer
  • Potato masher


Serves 4
  • 4 chicken supreme
  • 2 tbsp of salted butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt

Cashel blue cheese mashed potatoes

  • 1kg potatoes, peeled
  • 100g salted butter
  • 100ml of cream
  • 125g Cashel Blue Cheese
  • 1 garlic clove, minced
  • Freshly ground black pepper
  • Salt

Red wine jus

  • 200g shallot, sliced
  • 1 garlic clove, minced
  • 450ml red wine
  • 350ml chicken stock
  • 2 tbsp of rapeseed oil
  • 1 tbsp of balsamic vinegar
  • Freshly ground black pepper
  • Salt


  • 12 tenderstem broccoli
  • 8 slices of crispy streaky bacon
  • 400g wild mushrooms, trimmed and sliced
  • 80g Cashel Blue Cheese
  • 4 tbsp of rapeseed oil
  • 1 tbsp of butter
  • Freshly ground black pepper
  • Salt

Preparation Method

55 minutes
  1. Cook peeled potatoes in boiling water for about 20 minutes or until tender.
  2. Drain the potatoes and pass through a potato ricer back into the large pot. Add Cashel Blue Cheese, butter, cream, minced garlic, salt, black pepper and stir well until everything combined. Taste for seasoning and adjust accordingly. Ready mash potatoes set aside in warm place until needed.
  3. To prepare red wine jus saute sliced shallots in a medium saucepan with rapeseed oil over high heat for about 3 minutes until lightly browned. Add minced garlic, freshly ground black pepper and continue cooking for a further 2-3 minutes, often stirring to prevent the shallots from burning.
  4. Add balsamic vinegar and cook until evaporated completely. Pour in red wine and cook until reduced by two-thirds and pour in chicken stock. Bring to the boil and turn down the heat. Simmer until reduced by two-thirds again. Add salt and freshly ground black pepper to taste. Strain red wine jus through a fine sieve and set aside in warm place until needed.
  5. Preheat the oven to 160˚C/Gas mark 3.
  6. Heat rapeseed oil in a large non-stick frying pan over a high heat and place chicken supreme skin side down into the frying pan. Cook for about 2 minutes on each side or until golden. Transfer chicken on a cooking tray and pop in the oven for about 25 minutes.
  7. Warm the rapeseed oil over medium-high heat in a frying pan. Add the wild mushrooms and cook them for about 5 minutes or until they start to release their juices and begin to brown, stirring frequently.
  8. Remove the woody end off tenderstem broccoli. Bring a saucepan of water to the boil. Add the tenderstem broccoli and cook for 4 minutes or until bright green and tender. Immediately remove tenderstem broccoli 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 about 2 minutes. Seasoning with freshly ground black pepper and salt.
  9. Place the chicken supreme on the bed of Cashel Blue Cheese mashed potatoes and sauteed wild mushrooms. Arrange some of the tenderstem broccoli with crispy streaky bacon and drizzle with warm red wine jus. Crumble Cashel Blue Cheese over the plate and enjoy.

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