Roast chicken supreme with cherry tomatoes and pearl onions

  • 4 servings

Difficulty: Moderate

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  1. In a skillet, heat oil over medium-high
    heat and add chicken. Add salt and pepper.
    Brown chicken on both sides.
    Set aside on a plate.
  2. In the same skillet, sauté pearl onions till golden.
  3. Deglaze with balsamic vinegar and honey.
    Reduce till nearly dry.
  4. Add cherry tomatoes, veal stock, and thyme.
  5. Return chicken to skillet and bake 15 minutes at 350°F (180 °C) until the chicken is fully cooked (internal temperature = 170°F (77°C)).
  6. Set aside chicken and keep warm and reduce sauce to syrupy consistency. Whisk in butter. Adjust seasoning.
  7. Pour sauce over chicken supremes, garnish with tomatoes, onions, and microgreens.
Chef's tip

Serve with parsnip instead of potato puree to give a new flavour to your recipe!

You can also use

Boneless chicken thighs