Chicken supreme au vin bourguignon recipe
 This classic French recipe is a comforting, savoury dish that really hits the spot on a winter’s day. 2 skinless chicken supremes500ml/18fl oz strong red wine300ml/10fl oz chicken or veal stock1 tbsp honey1 garlic clove, crushed2 tbsp butter1 tbsp vegetable oil 10 pearl onions, peeled and blanched10 button mushrooms125g/4½oz smoked bacon, dicedsalt and freshly ground black pepper 2 skinless chicken supremes 500ml/18fl oz strong red wine 300ml/10fl oz chicken or veal stock 1 tbsp honey 1 garlic clove, crushed 2 tbsp butter 1 tbsp vegetable oil 10 pearl onions, peeled and blanched 10 button mushrooms 125g/4½oz smoked bacon, diced salt and freshly ground black pepper 2 floury potatoes, peeled and grated1 shallot, peeled and grated½ carrot, peeled and grated½ parsnip, peeled and grated1 small turnip, peeled and grated1 tbsp finely chopped flatleaf parsleysalt and freshly ground black pepper2 tbsp vegetable oil2 knobs of butter 2 floury potatoes, peeled and grated 1 shallot, peeled and grated ½ carrot, peeled and grated ½ parsnip, peeled and grated 1 small turnip, peeled and grated 1 tbsp finely chopped flatleaf parsley salt and freshly ground black pepper 2 tbsp vegetable oil 2 knobs of butter Method Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade.Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6.For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately.