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Butter-roasted supreme of chicken with wild mushroom & potato gratin


Butter-roasted supreme of chicken with wild mushroom & potato gratin Recipe

Ingredients:
  • 600g potatoes , preferably Maris Piper
  • 350ml full-fat milk
  • 350ml double cream
  • 1 large garlic clove , smashed
  • 1 bay leaf
  • thyme sprigs, plus a few extra thyme leaves for sprinkling
  • 50g butter
  • 300g mixed wild mushrooms , cleaned and roughly sliced if large
  • 50g Comt or Gruyre cheese
  • 200g softened butter
  • zest and juice 1 lemon
  • bunch flat-leaf parsley , leaves very roughly chopped
  • large pinch paprika
  • 4 large chicken breasts , preferably supremes with the wing bone still attached
  • 1 large shallot , sliced
  • 1 garlic bulb, roughly chopped
  • 3 thyme sprigs
  • 200ml fresh chicken stock
  • 1 tbsp olive oil
  • 24 baby leeks , trimmed to the same size, boiled for 3 mins, then refreshed in iced water
Directions:
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