200°C · 15-30 minAllergens
Lactose
Selderij
Sulfiet
SojaChicken Supreme
Our top chef Mark is well-versed in classic French and English cuisine, and this Chicken Supreme is a perfect example! We marinate the corn-fed chicken (better life 2 stars) with black garlic and roast it to a golden brown in the oven. Alongside, we prepare a delicious gravy from our homemade chicken and veal stock. From braised leek, miso, and steamed potato, we create a unique puree, light green in colour, velvety smooth, and full of flavour. The vegetables consist of blanched green asparagus, sautéed chestnut mushrooms, and crunchy garden peas. Enjoy!
Corn-fed chicken supreme (better life 2 stars), leek, chestnut mushrooms, green asparagus, peas, black garlic, potato, butter, milk, homemade chicken and veal stock (contains among others reduced dry sherry and white wine, celeriac), miso (white soybean paste), extra virgin olive oil, sunflower oil, black pepper and salt.
Allergens: alcohol, koemelk, lactose, selderij, soja, sulfiet.
Microwave
Heat the chicken, leek puree, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken, leek puree, and vegetables covered with an oven-safe plate or aluminium foil for 10 minutes (1 person) to 15-20 minutes (2 persons). Then remove the plate/foil from the dish and heat everything for another 5-10 minutes. Disposable containers cannot be used in the oven; transfer to an oven dish.