Honey Crisp Supreme of Chicken

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

1 teaspoon – Hoisin

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.