Spanish chicken supreme with spring vegetables

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2


By Omar Allibhoy
From Saturday Kitchen


For the chicken supreme

  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • pinch paprika
  • pinch oregano
  • 2 chicken supremes
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • salt and freshly ground black pepper

For the spring vegetables

  • 3 tbsp extra virgin olive oil
  • 3 spring onions, trimmed and cut into chunks
  • 3 purple garlic cloves, whole
  • 14 morels
  • 6 asparagus spears, cut into chunks
  • 2 fresh thyme sprigs
  • 200g/7oz Judion butterbeans, from a jar
  • 100ml/3½fl oz chicken glace (reduced chicken stock)
  • 2 fresh tarragon sprigs, leaves finely chopped
  • salt and freshly ground black pepper


  1. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.

  2. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.

  3. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately.