Recipes
Pan Roasted Corn Fed Chicken Breast Supreme with Burnt Lemon and Thyme
This recipe will seduce your taste buds. It’s delicious, memorable and a succulent recipe. See how our Chef Chris Cranswick-Smith prepares it and try it yourself!
Ingredients
 | 4 |
|---|---|
| 4 pcs | corn fed chicken supremes, wing tip cleaned back |
| 2 tsp | Vegeta Chicken stock powder |
| 1 tsp | extra virgin olive oil |
| 1 bunch | vine ripened cherry tomatoes |
| 6 sprigs | thyme |
| 1 bulb | garlic, cut in half, horizontally |
| 1 pinch | pepper |
| 1 pinch | saffron, soaked in little water |
| 1 | lemon |
Preparation
- Season chicken supremes with 1 tsp Vegeta Chicken.
- Heat up olive oil in oven-proof frying pan. Fry the chicken first skin side down, seal both sides well.
- Add tomatoes, thyme, garlic, sprinkle with some pepper, add ½ cup hot water and sprinkle with 1 tsp Vegeta Chicken and saffron. Braise for 10 minutes or until cooked.
- Squeeze half a lemon over the dish and slice the other half for garnish.
Serving
Serve immediately. Serves well with potatoes or rice.
Watch the video of this recipe with chef Chris Cranswick-Smith here.
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