Jenny Flynn, executive chef of Faithlegg Hotel, always brings lots of foodie passion to her demos, so we were excited to have her at this year’s Waterford Harvest Festival with the Taste Waterford Kitchen.
Creating a delicious chicken supreme dish, Jenny inspired the crowd with her use of many local producers.
The audience were so impressed, they asked for the recipe – so here it is – let us know how you get on!
Chicken supreme with crispy skin, foraged seaweed salt, Dunhill honey and tarragon glaze and a pumpkin risotto
Seaweed salt – I use a seaweed called sea lettuce and dillisk. I dry it out in the dehydrator and blitz it with sea salt. I foraged the seaweed from Kilfarrassy and Garrarus.
Arborio rice is the correct rice to use when you are making risotto. It is a short grain, with a huge amount of starch which is great for your risotto. So, never wash the rice, it will remove the starch.
Cook your risotto slowly, adding stock a little at a time.
300g arborio rice
1 small onion peeled and finely diced
1 glove crushed garlic
50ml white wine
1 litre chicken stock
Salt and pepper (white)
50g parmesan cheese grated
250g Pumpkin peeled diced.
Melt the butter in a medium sized pot, cook the onion and garlic gently until tender. Add the white wine and reduce.
Add the rice, stir, and cook for a about 3 minutes.
Meanwhile in a separate pot bring the chicken stock to the boil and add the stock to the rice ladle by ladle stirring constantly.
The rice is cooked when all the liquid is absorbed, and the rice is al dente.
Add the finely diced pumpkin, cook in the rice for 5 minutes stir in the parmesan and buttermilk.
Check seasoning and serve.
I have used a whole organic chicken from Comeragh Mountain Farm. I need the supreme for this recipe, and used the bones for the stock for the risotto.
In a hot pan sprinkle the pan with the seaweed salt, place the chicken supreme down skin side down, seal the chicken and place into the oven for 20-25mins to finish cooking.
Honey tarragon glaze
This is a favourite of mine. The combination of flavours works really well with chicken, equally as good with cauliflower.
Use the same pan that you sealed your chicken supreme on, a splash of red wine, tablespoon of honey, 250ml stock sprig of tarragon, reduce, sprinkle of corn flour if needed, season with soy sauce.
To assemble the dish in the middle of the plate, place a spoon full of the risotto and place chicken on the side. Drizzle with the Dunhill honey and tarragon glaze.