I just had to share this recipe from Chef and cookbook author Judith McLoughlin, who has captured the soul of Irish cooking.
Judith’s book, A Return to Ireland: A Culinary Journey, takes readers on a culinary journey from Irish-American immigrant roots to the flavors of modern Ireland.
This Sunday Supper Rosemary Chicken Supreme is the perfect traditional Irish dish for a Sunday Supper.
Want some Sunday Lunch ideas? 20 Sunday Lunch Ideas That Will Bring Your Whole Family To The Table
Sunday Supper Rosemary Chicken Supreme
Serves 4
Chicken Supreme Ingredients
1 tablespoon vegetable oil
1 tablespoon of butter
4 chicken breast fillets (2 pounds)
12 ounces artichokes hearts (cut in quarters)
Fine sea salt and pepper
Sauce Ingredients
4 tablespoons butter
1 medium (3 tablespoons) shallot finely chopped
2 garlic cloves (minced)
¾ cup heavy whipping cream
¾ cup chicken stock
¼ cup dry white wine
½ cup Dubliner Irish cheese (finely grated)
1 tablespoon rosemary (finely chopped)
Directions
1. Season the chicken fillets with freshly ground pepper and sea salt.
2. In a large skillet, melt the butter and oil over medium high heat. Add the chicken breasts and sear on both sides until they are browned. Remove the chicken from the skillet for a few minutes to make the sauce.
3. Preheat the oven to 400°F.
4. To make the sauce, melt the butter in the same skillet the chicken fillets were browned. Add the shallot and cook until for a few minutes, until it is soft and translucent. Add the garlic and rosemary and cook for one minute until fragrant, being careful not to burn the garlic.
5. Add the wine and cook on medium for about 5 minutes or until the wine has almost evaporated. Add the chicken stock and cream and cook for a few minutes. Stir in the Dubliner Irish cheese until the cheese has melted.
6. Add the chicken fillets back into the skillet and spoon the sauce on top. Arrange the artichokes hearts all around the chicken.
7. Bake the chicken supreme in the oven for a further 18–20 minutes until the chicken is fully cooked and firm to the touch (internal temperature of 165°F).
8. To serve, place a chicken breast in the center of each plate and spoon more sauce on top.
Sunday Supper Rosemary Chicken Supreme
Ingredients
Chicken Supreme Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon of butter
- 4 chicken breast fillets (2 pounds)
- 12 ounces artichokes hearts (cut in quarters)
- Fine sea salt and pepper
Sauce Ingredients
- 4 tablespoons butter
- 1 medium (3 tablespoons) shallot finely chopped
- 2 garlic cloves (minced)
- ¾ cup heavy whipping cream
- ¾ cup chicken stock
- ¼ cup dry white wine
- ½ cup Dubliner Irish cheese (finely grated)
- 1 tablespoon rosemary (finely chopped)
Instructions
1. Season the chicken fillets with freshly ground pepper and sea salt.
2. In a large skillet, melt the butter and oil over medium high heat. Add the chicken breasts and sear on both sides until they are browned. Remove the chicken from the skillet for a few minutes to make the sauce.
3. Preheat the oven to 400°F.
4. To make the sauce, melt the butter in the same skillet the chicken fillets were browned. Add the shallot and cook until for a few minutes, until it is soft and translucent. Add the garlic and rosemary and cook for one minute until fragrant, being careful not to burn the garlic.
5. Add the wine and cook on medium for about 5 minutes or until the wine has almost evaporated. Add the chicken stock and cream and cook for a few minutes. Stir in the Dubliner Irish cheese until the cheese has melted.
6. Add the chicken fillets back into the skillet and spoon the sauce on top. Arrange the artichokes hearts all around the chicken.
7. Bake the chicken supreme in the oven for a further 18–20 minutes until the chicken is fully cooked and firm to the touch (internal temperature of 165°F).
8. To serve, place a chicken breast in the center of each plate and spoon more sauce on top.
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