2021 · Anglican · Blogging · Church of England · Clergy Wife · Dairy Free · Gluten Free · Left Handed · Rural · Spring · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen | Stuffed Chicken Supreme | Gluten and Dairy Free

We had Stuffed Chicken Supreme for Sunday lunch yesterday and it went down a treat. The Mhinisteir thought it was shop bought!!! I took it as a compliment.

Ingredients

2 Chicken Supremes (Fillets with the wing tip attached)

4 Rashes of bacon

6 Ready to eat pitted prunes

1 tablespoon Cashew nuts (you can use pine nuts if you don’t have cashew in your cupboard)

2 Garlic

1 shallot

1 dessertspoon olive oil plus some for brushing

1 tablespoon red wine (you can use port if you don’t have red wine)

Method

  1. Preheat oven to 200c
  2. Blitz the prunes, cashew nuts, shallot and garlic in a food processor. It should resemble a paste.
  3. Saute the paste in olive oil. Remove from heat and cool.
  4. Make pockets in both the Chicken supremes and divide the prune and cashew paste between the 2 Chicken supremes. Seal the stuffing by wrapping 2 rashes of bacon each.
  5. Brush the Chicken supremes and the baking tray with the remaining olive oil.
  6. Bake in the Oven for about 25 minutes or until cooked.
  7. Remove the Chicken Supreme from the oven and keep warm by wrapping them in foil
  8. Add the red wine onto the baking tray and heat it up in the hob until it becomes syrupy.
  9. Serve the Chicken supreme with the red wine jus, mash and seasonal vegetables.
  10. Enjoy!