Gin Valley Chicken Supreme Recipe by Chef Igor Cikarev at the gibson hotel

Gin Valley Chicken Supreme Recipe

This Gin Valley Chicken Supreme recipe was created by Chef Igor Cikarev at the gibson hotel. Served with tenderstem broccoli, carrot puree, potato fondant, charred baby leek, shiitake and white truffle jus, this is the perfect dinner dish as we enter the summer months.

Ingredients:

Chicken supreme

– 5 supremes
– 50ml olive oil
– Sprig of thyme & rosemary
– Zest of one lemon, grated
– Salt & pepper

Fondant Potato

– 5 round potato fondants
– 100g of Irish butter
– Salt
– Sprig of thyme
– 5 garlic cloves, peeled

Carrot purée

– 250g of carrot, peeled and chopped
– 50g of butter
– Salt

Tenderstem broccoli & baby carrot

– 10pc of broccoli sprigs
– 5pc baby carrots
– 5g olive oil

White truffle jus

– 200ml of red wine
– 100ml of beef stock
– 5g white truffle oil

Other Ingredients

– 100g shiitake mushrooms
– 20g Irish butter
– 5pc baby leek
– Salt & pepper

Method:

Chicken Supreme

1. Place the chicken supreme in a deep tray. Mix the herbs, lemon zest and olive oil and gently rub into the chicken, season with salt and cracked black pepper.
2. Cover the chicken and leave to marinate for at least 2 hours. When the chicken is ready, pan-fry it on a very hot pan till golden colour, then place it in the pre- heated oven 180*C for 20 minutes. When chicken is ready set aside and rest in the warm place.

Potato Fondant

1. Place a saucepan over a medium heat and add the butter. When the butter is foaming, add the potatoes and garlic and season with salt. Baste the potatoes with the foaming butter, turning them over until golden brown on both sides.
2. Put the fondants in the deep tray and cover with an aluminium foil. Cook it at 180*C in the oven until soft but not braking apart.

Carrot puree

1. Place the chopped carrots in a saucepan and cover with water. Bring to the boil, reduce to a simmer and cook for around 15-20 minutes until soft.
2. Drain the excess liquor and place the carrots into a food processor. Purée it until smooth, adding the diced butter. Season to taste.

Tenderstem broccoli & carrots

1. Blanch broccoli and carrots in the salty boiled water for two minutes and sauté with a little olive oil on the hot pan for another one minute.

White truffle jus

1. Combine red wine and beef stock in a pan and reduce by about two thirds until it has a thin gravy-like consistency, drizzle with truffle oil and stir till the sauce is well mixed.

To finish

1. Slice the chicken breast in half lengthways. Pan fry shitake mushrooms on the pan for 2 minutes. Blanch the baby leek in the salty boiled water for 30 seconds and leave on the hot grill while plating the dish.
2. Place the fondant in the middle of the plate then spoon a bit of carrot puree. Add chicken, carrot and broccoli sprigs.
3. Finish by drizzling the truffle jus over the chicken. Add some mushrooms and baby leek. Garnish over with the micro herbs and serve immediately.

RECIPE BY CHEF IGOR CIKAREV AT the gibson hotel

Igor Cikarev is the executive head chef at the gibson hotel.

A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.

Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.

Stay up-to-date with all of the latest news from the gibson hotel here.

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