For those of you who don’t know how to cut a supreme of chicken joint from a chicken you can find out here or alternatively you could use a skin on chicken breast.
I love to cook chicken this way, very slowly in the oven so that you keep all that beautiful moistness then a quick blast under the grill to crisp up the skin.
Honey Crisp Supreme of Chicken
(with a simple red wine and tomato sauce)
You will need (for each supreme cut)
1 – Chicken Supreme Cut (or chicken breast skin on)
1 tablespoon – Honey
For the sauce
1 – 400 Gm can of Tomatoes
50 Ml – Red Wine
50 Gm – Tomato Paste
1 teaspoon – Dried Basil
Seasoning (including plenty of freshly ground black pepper)
Place the chicken in the oven at 150°c for 30 minutes or until cooked through.
While the chicken is in the oven you can make the sauce.
Put all the sauce ingredients in a wok or large pan, mix well and reduce on a medium to high heat for 10 minutes.
Take the chicken out of the oven and allow to cool a little.
Make up the honey and hoisin mix.
Rub a little salt into the skin and coat with the mix.
Put under a hot grill for about five minutes.
Serve with some pasta and the sauce.