Chicken Supreme with Baby Gem & Lemon Thyme Velouté

“Seasons Between”- a” softly indulgent pate that carries the warmth of Spring and the brightness of Summer

Story behind the recipe.

Chicken Supreme with Baby Gem & Lemon Thyme Velouté with smoked butter pomme purée, roast garlic cream, chicken skin tuile, chicken crumb, herb oil, and pea shoots

Well, what a dish to relaunch Posh & Pantry with.

I’ve been really inspired by the shift in seasons lately. You feel it everywhere: the clothes we wear get lighter, the days stretch out longer, more wine is poured, and the food we crave starts to change. There’s something subtle but powerful about that transition from spring to summer; it’s not just a weather change, it’s a mood shift.

I wanted to create something that captured that feeling. A dish that still has the comfort and warmth of spring but begins to flirt with the lightness and freshness of summer. This plate does exactly that. The butter-confited chicken gives you that rich, indulgent base, while the lemon thyme velouté and charred baby gem bring in brightness and lift. The smoked butter pomme purée and roast garlic cream ground it all with a sense of depth and familiarity but nothing too heavy.

It’s seasonal, it’s layered, and it’s a little bit elegant; exactly the kind of dish I love to eat as the sun starts hanging around past 8pm.

Plate of grilled chicken breast with charred vegetables, microgreens, a small bottle of creamy sauce, and crispy crumbles on a white dish.

Ingredients.

Chicken Breast/Supreme (Butter Confit)

4 Corn Fed Chicken Breasts (or Chicken Sumpreme skin-on, wing bone optional)

500g unsalted butter (for confiting)

4 garlic cloves, crushed

4 sprigs thyme

Salt and pepper

Smoked Butter Pomme Purée

800g Maris Piper potatoes, peeled

200ml double cream

100g smoked butter (or regular butter + smoked salt or a drop of liquid smoke)

Salt and White Pepper to taste

Charred Baby Gem

2 baby gem lettuces, halved

Olive oil

Salt

Lemon Thyme Velouté

1 shallot, finely diced

1 tbsp butter

1 tbsp plain flour

300ml chicken stock

50ml double cream

Zest of 1 lemon

1 tbsp lemon juice

1 tsp fresh thyme leaves

Salt and white pepper

Roast Garlic Cream

1 bulb garlic

Olive oil

150ml double cream

Salt to taste

Chicken Skin Tuile & Crumb

Reserved chicken skin (from trimming or extra skins)

Salt

Herb Oil & Garnish

30g mixed fresh herbs (e.g. parsley, basil, chives)

100ml neutral oil (rapeseed or sunflower)

Pinch of salt

Handful of fresh pea shoots

Method.

1. Butter Confit Chicken Supreme

  1. Preheat oven to 130°C (fan).

  2. Season chicken supremes with salt and pepper.

  3. Melt 500g butter in a saucepan with the crushed garlic cloves and thyme.

  4. Place chicken in a deep ovenproof dish or pan so they sit snugly. Pour over the melted butter so they’re fully covered.

  5. Cover with foil or a lid and confit in the oven for 1.5–2 hours, until tender.

  6. Carefully remove from butter. Just before plating, sear skin-side down in a hot pan to crisp, if desired.

2. Smoked Butter Pomme Purée

  1. Boil peeled potatoes in salted water until tender.

  2. Drain well and let them steam dry for a minute or two.

  3. Mash or pass through a ricer until smooth.

  4. Gently heat cream and smoked butter in a pan.

  5. Slowly fold into the mash until silky and smooth. Season to taste.

  6. Keep warm or reheat gently before plating.

3. Charred Baby Gem

  1. Cut baby gem lettuces in half lengthways.

  2. Brush lightly with olive oil and season with salt.

  3. Place cut-side down on a hot griddle or pan.

  4. Char for 1–2 minutes until caramelised. Set aside and keep warm.

4. Lemon Thyme Velouté

  1. Gently sauté diced shallot in butter until soft, not coloured.

  2. Add flour and cook for 1 minute to form a roux.

  3. Gradually whisk in warm chicken stock to avoid lumps.

  4. Simmer until lightly thickened, then stir in cream, lemon zest, juice, and thyme.

  5. Cook for another 2–3 minutes. Season with salt and white pepper.

  6. Strain through a fine sieve for a smooth finish.

5. Roast Garlic Cream

  1. Preheat oven to 180°C.

  2. Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.

  3. Squeeze out the soft cloves into a pan with the cream.

  4. Heat gently and blend until smooth.

  5. Simmer to thicken slightly, season with salt, and strain if you want it silky.

6. Chicken Skin Tuile & Crumb

  1. Lay chicken skins flat between two sheets of parchment and sandwich between baking trays.

  2. Bake at 160°C for 20–25 minutes, until crisp and golden.

  3. Snap into shards (tuiles) and blitz or finely chop some for crumb garnish.

7. Herb Oil

  1. Blend herbs, oil, and a pinch of salt until bright green.

  2. Strain through a muslin or coffee filter for a clear finish.

  3. Store in a squeeze bottle for plating.

8. Plating

  1. Spoon or quenelle pomme purée slightly off-centre.

  2. Place the chicken supreme next to it.

  3. Add a charred baby gem half to the plate.

  4. Spoon lemon thyme velouté lightly under or around the chicken.

  5. Add a small pool or dot of roast garlic cream near the purée.

  6. Garnish with chicken skin tuile, sprinkle of chicken crumb, dots of herb oil, and fresh pea shoots.

A plated dish featuring grilled chicken breast with roasted vegetables and microgreens, garnished with sauce and crispy elements on a white plate.

What could I have this with?

A good glass of Sauvignon Blanc!

Make it stand out.