This Chicken Supreme with Creamy Mashed Potatoes, Wild Mushroom Sauce and Kale is my take on classic restaurant-style comfort food — simple, elegant and full of flavour without needing complicated ingredients.
The chicken supreme is pan-seared until the skin is beautifully golden and crispy, then finished with butter, garlic and thyme to keep the meat tender and juicy. It is served alongside smooth, buttery mashed potatoes and earthy wild mushrooms cooked down with shallots, garlic, thyme, white wine, and chicken stock, then finished with cream for a rich, glossy sauce.
To balance the richness of the chicken, mash and mushroom sauce, I like to serve it with lightly sautéed kale, finished with a little butter and fresh lemon juice. The slight bitterness and acidity of the kale bring freshness to every bite.
This is exactly the kind of dish I enjoy cooking: proper chef-style food that looks impressive on the plate but can still be recreated in a home kitchen. You don’t need a long list of ingredients or complicated techniques — just good chicken, good potatoes, mushrooms and a little patience to get the best flavour from each component.
Whether you’re cooking a relaxed weekend dinner or want to make something a little more special, this chicken supreme recipe delivers a restaurant-quality finish with comforting, familiar flavours.
Ingredients — 2 portions
Chicken
- 2 chicken supremes, skin on
- 1 tbsp olive oil
- 20g butter
- 2 garlic cloves, lightly crushed
- 2 sprigs thyme
- Salt & freshly ground black pepper
Creamy mashed potatoes
- 500g floury potatoes, peeled
- 60g butter
- 80–100ml warm double cream or whole milk
- Salt
- White pepper, optional
- Small pinch of nutmeg, optional
Wild mushroom sauce
- 200g mixed wild mushrooms
- 1 small shallot, finely diced
- 1 garlic clove, finely chopped
- 1 tsp thyme leaves
- 100ml chicken stock
- 100ml double cream
- 30ml white wine
- 15g butter
- Salt & black pepper
Kale
- 150g kale, stalks removed
- 1 small garlic clove, finely sliced
- 1 tsp olive oil
- Small knob of butter
- Salt
- Squeeze of lemon
Method
1. Prepare the mash
Cut the potatoes into even-sized pieces and place them into cold salted water.
Bring to a gentle boil and cook until completely tender, around 15–20 minutes.
Drain well and allow them to steam dry for a minute or two.
Pass through a potato ricer or mash until smooth.
Return to a low heat and gradually beat in the butter, followed by the warm cream/milk.
Season with salt and, if you like, a tiny amount of nutmeg.
Don’t overwork the potatoes — that’s how you end up with glue instead of mash.
Keep warm.
Cook the chicken
Take the chicken out of the fridge around 20–30 minutes before cooking and pat the skin completely dry.
Season generously with salt and pepper.
Place a little oil into a cold frying pan and put the chicken skin-side down.
Turn the heat to medium and allow the skin to render slowly.
Cook for around 6–8 minutes, pressing gently on the chicken occasionally so the skin stays in contact with the pan.
Once the skin is beautifully golden and crisp, turn the chicken over.
Add:
- butter
- garlic
- thyme
Baste the chicken with the foaming butter.
Transfer to a 180°C fan oven and cook until the thickest part reaches around 72–74°C.
Rest for 5–7 minutes before serving.
Keep that pan! The fond left behind is exactly what you want for the mushroom sauce.
Make the wild mushroom sauce
Remove excess fat from the chicken pan, leaving the good browned bits behind.
Add the mushrooms and cook over medium-high heat until deeply browned.
Don’t overcrowd the pan — you want the mushrooms to caramelise rather than steam.
Add the shallot and cook for 1–2 minutes.
Add the garlic and thyme.
Deglaze with the white wine and reduce by roughly half.
Add the chicken stock and reduce again.
Finally, add the cream and simmer gently until the sauce becomes rich and glossy.
Finish with the butter and season with salt and black pepper.
If the sauce gets too thick, loosen it with a splash of chicken stock.
Cook the kale
Remove the tough stalks and roughly chop the kale.
Heat olive oil in a pan and add the sliced garlic.
Cook for about 20–30 seconds, then add the kale.
Add a small splash of water or stock, cover and cook for 2–3 minutes until tender but still vibrant.
Finish with a small knob of butter, salt and a little squeeze of lemon.
That acidity is important — it stops the plate becoming too rich.
Plating
For your style, I’d keep this clean and relatively minimal.
- Spoon or quenelle the creamy mash onto the plate.
- Slice the rested chicken supreme into thick pieces, keeping the skin intact.
- Arrange the chicken over/next to the mash.
- Place the kale alongside.
- Spoon the mushroom sauce around the chicken rather than drowning it.
- Finish with a few of the larger wild mushrooms on top.
- A few thyme leaves and a touch of freshly cracked black pepper to finish.
The crispy chicken skin should remain visible. That’s one of the visual selling points of the dish.
Nutritional Information
Estimated per serving — based on 2 servings
| Nutrient | Amount |
|---|---|
| Calories | ~850 kcal |
| Protein | ~58g |
| Carbohydrates | ~48g |
| Fat | ~48g |
| Saturated Fat | ~25g |
| Fibre | ~7g |
| Sugar | ~6g |
| Salt | ~2.0g |
Nutrition is an estimate and will vary depending on the exact chicken size, amount of cream and butter used, and seasoning.
Florin’s Chef Tips
Dry the chicken skin properly. Moisture is the enemy of crispy skin.
Start the chicken in a cold pan. This gives the fat time to render from the skin without burning it.
Don’t rush the mushrooms. Let them caramelise properly before adding the shallot. That’s where the depth of flavour comes from.
Keep the mash simple. Good potatoes, butter and warm cream are enough. Don’t overwork them or they’ll become gluey.
Balance the sauce. The mushroom sauce should be rich and creamy, but not so thick or heavy that it dominates the chicken.
Finish the kale with lemon. That small amount of acidity cuts through the butter, cream, and chicken and brings the whole plate into balance.
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