Chicken supreme on creamy sweet potato puree

Ingredients

• Chicken supreme
• Sweet potatoes
• Butter
• Cream
• Onion
• Red wine
• Mushrooms
• Carrot
• Garlic
• Salt
• Black pepper
• Olive oil

Method

1. Peel and cut the sweet potatoes, then cook them in salted water until tender.
2. Drain, add butter and cream, then blend or mash into a smooth, creamy puree.
3. Slice the onion and slowly saute it in olive oil until soft and lightly caramelized.
4. Add garlic, carrot, and mushrooms, saute briefly, pour in red wine, and slowly braise into a glossy reduction.
5. Pat the chicken supreme dry, season with salt and black pepper, and sear skin-side down until crisp.
6. Finish the chicken gently in the pan or oven, then let it rest briefly.
7. Spread the sweet potato puree on a plate, add the braised onion and vegetables, then place the sliced chicken supreme on top.

✨ Pink tip

Do not rush the onion. Slow braising with red wine pulls out its sweetness, which the sweet potato puree carries beautifully, and resting the chicken before slicing keeps it juicy.