Chicken supreme with a lentil and pea salad

I felt it was time for another recipe; perhaps not the most original dish in the world, but tasty nonetheless.

Again, no real recipe or measurements and please add or take out as you wish

Start with the supremes. Colour them off in a pan, with plenty off butter, sage (and other herbs), lemon and a fair amount of salt and pepper. Ladel the butter over the chicken several times, keeping it beautifully moist.

Transfer this, juices and all to a baking tray and cover with some foil. This will take about 10 to 20 minutes depending on the size of your chicken; now I don’t want to be the cause of a salmonella breakout, but please do not overcook the chicken, as the key is to keep it as juicy as you can.

In the meantime, get on with your salad.

Dice some onion and celery (and carrot if you can be bothered) and add to some hot oil in a pan. Fry that off; it is important to season at every stage, to add more depth of flavour. I’m sure bacon would work well, but being a nice Jewish boy, I could not possibly know such a thing!

Add to this, some decent quality red wine, a bit of stock and herbs (thyme, rosemary, sage). Add the peas and lentils (I used Puy) and taste. I added some chopped mint at the end.

Cut the supreme in two, with the knife at a slanted angle and place on a bed off the lentils.

There you go. Hope you enjoy that, if you give it a go.

Thanks for reading, have a good summer people.


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