Spanish chicken supreme with spring vegetables recipe
 A chicken supreme is simply a chicken breast with the first part of the wing attached. Here it's seasoned with with herbs and spices before a quick roast and served with creamy butter beans and crisp spring vegetables. Fancy! 1 tsp fennel seeds1 tsp ground cuminpinch paprikapinch oregano2 chicken supremes2 tbsp extra virgin olive oil, plus extra for drizzlingsalt and freshly ground black pepper 1 tsp fennel seeds 1 tsp ground cumin pinch paprika pinch oregano 2 chicken supremes 2 tbsp extra virgin olive oil, plus extra for drizzling salt and freshly ground black pepper 3 tbsp extra virgin olive oil3 spring onions, trimmed and cut into chunks3 purple garlic cloves, whole14 morels6 asparagus spears, cut into chunks2 fresh thyme sprigs200g/7oz Judion butterbeans, from a jar100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 3 spring onions, trimmed and cut into chunks 3 purple garlic cloves, whole 14 morels 6 asparagus spears, cut into chunks 2 fresh thyme sprigs 200g/7oz Judion butterbeans, from a jar 100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely chopped salt and freshly ground black pepper Method To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately.