Chicken Supreme with Onion Fondant, Mushroom Purée & Garden Leaves recipes

## 1. The Chicken Supreme

*Focus: Golden, crispy skin and a juicy, tender interior.*

### Ingredients

* **2** Chicken Supremes (skin-on, wing bone cleaned/frenched)

* **30g** Unsalted butter

* **2 sprigs** Thyme

* **1 clove** Garlic (smashed)

* **Salt and pepper**

### Method

1. **Prep:** Pat the skin bone-dry with paper towels. Season generously with salt.

2. **Sear:** Start in a cold pan with a touch of oil, skin-side down. Turn heat to medium. This renders the fat slowly for maximum crunch. Press down lightly with another pan to ensure even contact.

3. **Baste:** Once the skin is deep gold (about 6-8 mins), flip the chicken. Add butter, thyme, and garlic. Spoon the foaming butter over the chicken for 2 minutes.

4. **Finish:** Transfer to a **375°F (190°C)** oven for 5-7 minutes until the internal temperature reaches **160°F (71°C)**. Rest for 5 minutes before slicing.

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## 2. Onion Fondant

*Focus: Slow-cooked, melt-in-your-mouth onions with a caramelized base.*

### Ingredients

* **2** Large white onions

* **100ml** Chicken stock

* **50g** Butter

* **1 tsp** Sugar

### Method

1. **Cut:** Peel onions and slice off the top and bottom to create thick "rounds" (about 2cm thick).

2. **Color:** In a pan with butter and sugar, sear the onion rounds on one side until they are dark, mahogany brown.

3. **Braise:** Flip them carefully. Pour in the chicken stock (it should come halfway up the onions). Cover with a parchment paper lid (cartouche) and simmer gently until the liquid has reduced to a glaze and the onions are buttery soft.

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## 3. Silky Mushroom Purée

*Focus: Intense umami and a smooth-as-satin finish.*

### Ingredients

* **250g** Chestnut or Cremini mushrooms (sliced)

* **1** Shallot (finely diced)

* **50ml** Heavy cream

* **Lemon juice** to taste

### Method

1. **Sauté:** Fry the shallots and mushrooms in butter over high heat until all moisture has evaporated and they are deeply browned.

2. **Deglaze:** Add a splash of water or stock to scrape up the brown bits. Add the cream and simmer for 2 minutes.

3. **Blitz:** Transfer to a high-speed blender. Blend until completely smooth. Pass through a fine sieve (tamis) for that professional gloss. Season with salt and a drop of lemon juice.

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## 4. Garden Leaves & Assembly

* **The Leaves:** Use a mix of pea shoots, micro-arugula, and baby sorrel. Toss lightly in a lemon vinaigrette just before plating.

* **Plating:** * Spoon a large "teardrop" of the mushroom purée across the plate.

* Place the Onion Fondant (caramelized side up) on one side.

* Lean the Chicken Supreme against the onion.

* Artfully tuck the garden leaves around the chicken to add height and freshness.