Hairy Bikers Chicken Supreme Recipe

This rich, velvety Hairy Bikers Chicken Supreme Recipe is made with golden skin-on chicken breasts, chestnut mushrooms, and double cream, ready in just 35 minutes. The sauce thickens beautifully as the cream mingles with the white wine reduction, creating a glossy coating that feels incredibly luxurious. I love how this retro classic transforms simple pantry ingredients into a restaurant-quality dinner.

Jump to Recipe

Restaurant-Quality At Home

I used to find the term “Chicken Supreme” a bit intimidating, assuming it required professional chef skills or a specific, hard-to-find cut of meat. But after trying this Hairy Bikers-style approach, I realised the magic isn’t in the knife skills—it’s in the sauce reduction. By taking the time to properly brown the chicken skin and reduce the wine, you build a depth of flavour that a quick stir-fry just can’t match.

My first attempt was a disaster because I rushed the reduction and ended up with a thin, watery sauce that slid right off the meat. The lesson I learned is patience: let the wine and stock bubble away until they are almost syrupy before adding the cream. That simple step is the secret to getting that thick, glossy consistency that clings to the chicken perfectly.

Hairy Bikers Chicken Supreme Recipe Ingredients

• 2 large chicken supremes (or skin-on, boneless chicken breasts)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 banana shallots, finely chopped
• 2 garlic cloves, crushed
• 200g chestnut mushrooms, sliced
• 75ml dry white wine (Sauvignon Blanc works well)
• 150ml chicken stock
• 100ml double cream
• 1 tbsp fresh tarragon, chopped
• Salt and black pepper, to taste

How To Make Hairy Bikers Chicken Supreme Recipe

1. Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat the oil and butter in a large frying pan over medium-high heat. Place the chicken in the pan, skin-side down, and cook for 5-6 minutes until the skin is deep golden and crispy. Flip and cook for another 2-3 minutes to seal the underside, then remove from the pan and set aside on a warm plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped shallots to the fat remaining in the pan and fry for 3-4 minutes until softened. Add the sliced mushrooms and garlic, cooking for another 4-5 minutes until the mushrooms are browned and have released their moisture.
3. Deglaze and Reduce: Pour in the white wine, stirring with a wooden spoon to scrape up any sticky brown bits (fond) from the bottom of the pan. Let it bubble vigorously for 2 minutes until reduced by half.
4. Simmer with Stock: Pour in the chicken stock and bring the mixture back to a boil. Cook for 5 minutes, allowing the liquid to reduce again by about half. This concentration of flavour is vital for a good supreme sauce.
5. Finish the Dish: Stir in the double cream and chopped tarragon. Return the chicken breasts to the pan, skin-side up, along with any resting juices. Simmer gently for 5-8 minutes until the sauce has thickened and the chicken is cooked through. Taste and adjust seasoning before serving.

Recipe Tips

• Don’t Wash the Pan: The brown bits left stuck to the pan after searing the chicken are pure flavour (called fond). Deglazing with wine lifts this flavour into the sauce, giving it a savoury richness you can’t fake.
• Room Temperature Chicken: Take your chicken out of the fridge 15 minutes before cooking. Cold chicken seizes up when it hits the hot pan, making it tough, whereas room-temperature meat cooks more evenly.
• The Spoon Test: To know if your sauce is ready, dip a metal spoon in it and run your finger down the back. If the line stays clear and the sauce doesn’t run immediately back together, it is the perfect consistency.
• Dried vs Fresh Tarragon: Fresh tarragon is classic for this dish, but if you only have dried, use 1 teaspoon instead of 1 tablespoon and add it along with the stock so it has time to rehydrate.

What To Serve With Chicken Supreme

This dish begs for a starchy side to soak up that incredible creamy mushroom sauce, so creamy mashed potatoes or steamed basmati rice are excellent choices. For greens, tenderstem broccoli or garlic butter green beans cut through the richness of the double cream perfectly. A crusty baguette is also a welcome addition for mopping up the plate at the end.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the hob over low heat, adding a splash of water or milk if the sauce has become too thick. Freezing is possible but not ideal, as the cream sauce may split when thawed; if you must freeze it, do so for no longer than 1 month and defrost thoroughly before reheating.

FAQs

Can I use chicken thighs instead of breasts?
Yes, skin-on boneless chicken thighs work brilliantly and are more forgiving if you accidentally overcook them. You may need to cook them for a few minutes longer in the sauce to ensure they are tender.

What is a “Chicken Supreme” cut?
Technically, a chicken supreme is a boneless breast with the skin on and the first wing bone (drumette) still attached. It looks elegant for dinner parties, but standard skin-on breasts work just as well for flavour.

Can I make this alcohol-free?
Absolutely. You can swap the white wine for an equal amount of extra chicken stock mixed with a squeeze of lemon juice or a teaspoon of white wine vinegar to provide the necessary acidity.

Why is my sauce runny?
This usually happens if the wine and stock weren’t reduced enough before adding the cream. You can rescue it by removing the chicken and boiling the sauce vigorously for a few minutes until it thickens up.

Nutrition

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 580mg
• Total Carbohydrate: 12g
• Protein: 42g

Try More Recipes:

• Hairy Bikers Tangle Pie Recipe
• Hairy Bikers Spicy Pork Recipe
• Hairy Bikers Slow Roast Leg of Lamb Recipe