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Corn Fed Chicken Supreme (500g)

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Product Description

At La Boucherie, we pride ourselves on sourcing the highest quality cuts of meat from around the world. Our Corn Fed Chicken Supreme is no exception. Made from top-quality grain-fed chicken from France, this poultry has been raised on a diet rich in corn or maize, resulting in a more flavorful and tender meat.

One of the distinguishing features of this cut is its distinctive yellow skin and meat. This is due to the natural pigments present in corn and maize that are transferred to the chicken’s skin and fat. The colour may fade during cooking, but the flavour and tenderness will remain. Our French corn-fed chickens are raised in a stress-free environment and fed a carefully selected diet that includes only the best quality corn, resulting in a superior taste and texture.

Our Corn Fed Chicken Supreme is perfect for a variety of dishes, from a simple roast dinner to more complex recipes. The rich, buttery flavour pairs well with a variety of spices and herbs, making it a versatile ingredient for any kitchen.

For a delicious and high-quality poultry option, look no further than La Boucherie’s cuts. Order yours today and taste the difference. Don’t forget to check out the rest of our poultry range for more delicious options.

Note: 500g serves approximately 2 portions.



For the meat
Cornfed chicken breast(s) – skin on : 6 whole
Sunflower oil : 20 ml
Unsalted butter : 30 g
Maldon salt : 6 pinch(es)
For the garnish(es)
Red pepper(s) : 3 whole
Red onion(s) : 3 whole
Olive oil : 20 ml
Balsamic vinegar : 50 ml
Caster sugar : 50 g
Maldon salt : 6 pinch(es)
For the vegetables
Desiree potato(es) : 6 whole
Oregano : 0.5 bunch
Olive oil : 200 ml
Maldon salt : 6 pinch(es)
For the vinaigrette
Basil : 1 bunch
Olive oil : 300 ml

Preheat the oven to 180’C.

Heat the oil in a pan, season the chicken and cook skin side down. When golden turn and add the butter till it starts to froth. Baste the chicken and place in the oven for around 10 minutes.

Finley slice the peppers and onions and sweat until soft in a wide bottomed pan in the olive oil. Add the sugar and when dissolved add the vinegar. Cook until the mixture is thick and sticky. Season with Maldon sea salt and keep warm.

Peel and slice the potatoes into 1cm thick discs. Heat the olive oil in a heavy bottomed pan. Add the potatoes and the oregano holding some leaves back for garnish. Transfer to the oven and cook for 15 minutes turning halfway to make sure both sides are coloured. When the potatoes are cooked season with Maldon sea salt.

Pick the basil leaves and keep a few to garnish the pate. Blanch the remaining basil in boiling water for 10 seconds and then refresh in ice water to retain the colour. Blend with the oil and pass through muslin cloth until you have a clear green oil.

Cut the chicken into three pieces making sure the bone stands tall. Place three quenelles of pepperonata around the plate, balance three discs of potatoes against the chicken. Garnish with fresh oregano and basil leaves and drizzle with basil oil.


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