Chestnut and Leek Stuffed Chicken Supreme

Name: Chestnut and Leek Stuffed Chicken Supreme
Yield: 10
Ingredients: 500.0g Whole chestnuts, cooked, chopped; 100.0g Butter; 60.0g Olive oil; 1.0x Leek, sliced; 5.0x Garlic cloves, minced; 20.0g Thyme leaves; 20.0g Rosemary leaves, chopped; 100.0ml Double cream; 400.0g Bacon, cut into lardons; 200.0ml Dry vermouth; 10.0x Chicken supremes (bone in breast, skin on); 1.0x Savoy cabbage, quartered; 300.0g Brussels sprouts; 50.0g KNORR Concentrated Liquid Stock 1kg; 100.0g KNORR Golden Roast Gravy Gluten Free 1.8kg

Chestnut and Leek Stuffed Chicken Supreme – Recipe

The hero here is the stuffing made with earthy, nutty chestnuts and aromatic leeks. Paired with bacon and cream, then stuffed inside these chicken Supremes, this dish will be a festive season go-to for your diners.

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What you need

Whole chestnuts, cooked, chopped 500.0 g
Butter 100.0 g
Olive oil 60.0 g
Leek, sliced 1.0 x
Garlic cloves, minced 5.0 x
Thyme leaves 20.0 g
Rosemary leaves, chopped 20.0 g
Double cream 100.0 ml
Bacon, cut into lardons 400.0 g
Dry vermouth 200.0 ml
Chicken supremes (bone in breast, skin on) 10.0 x
Savoy cabbage, quartered 1.0 x
Brussels sprouts 300.0 g
KNORR Concentrated Liquid Stock 1kg 50.0 g
KNORR Concentrated Liquid Stock 1kg
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PFD Foodservice

Countrywide

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Unilever Food Solutions

Campbells

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Amazon AU

Cadell Food Service

Free Sample
KNORR Golden Roast Gravy Gluten Free 1.8kg 100.0 g
KNORR Golden Roast Gravy Gluten Free 1.8kg
Order Now

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Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Unilever Food Solutions

Free Sample

Poultry

Main Meals

Australian

Casual Dining

Aged Care

Roasts

Other European

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Chestnut Leek Stuffing
- Heat the butter and half the oil in a large frying pan over low to medium heat. Fry the leek and garlic until softened.
- Add the herbs and half the chopped chestnuts and cook for a few more minutes. Add the cream and stir to combine.
- Set aside to cool, then take 1 cup of the mix and blitz into a rough purée.
- In a separate pan, fry the bacon until golden, about 5 minutes. Add remaining chopped chestnuts and fry for 2 more minutes. Remove bacon and chestnuts from the pan with tongs.
- Deglaze the pan with the dry vermouth, scraping up any bits in the pan. Reduce until most of the liquid has evaporated.
- Pour the liquid into the stuffing mix, along with the purée and KNORR Concentrated Liquid Stock and stir well to combine.
Chicken Supremes and Vegetables
- Take one chicken supreme and carefully push the stuffing under the skin of the breast to create a pocket. Massage under the skin to make the stuffing fit in an even layer across the breast. Secure with toothpicks if needed.
- Repeat with remaining chicken supremes. Season with salt and pepper.
- Place the cabbage wedges and Brussels sprouts onto a lined baking tray. Drizzle with remaining oil.
- Add the chicken supremes to the tray and roast for 30 minutes or until chicken is cooked and the cabbage is lightly charred.
Gravy
- Combine KNORR Golden Roast Gravy with 1 L warm water in a saucepan. Whisk to combine over high heat until boiling. Reduce heat and continue to whisk until thickened.
To Serve
- Plate the chicken supremes with the cabbage, Brussels sprouts and the prepared gravy.