Rehydrate a handful of dried porcini or other dried mushrooms in warm water.

Use a suprême (wing bone attached) or breast with skin on.

Grate some mozzarella cheese and mix with chopped parsley and freshly ground pepper then stuff under the skin of the chicken using your finger to gently make a pocket. Rub a little oil over the chicken. Set aside.

To keep chicken moist cook fast on a high heat and stuffing something under the skin helps too. Slow cooking in the oven usually means dry chicken unless it is cooked in liquid.

So pre heat your oven to 200°C (fan) and place a lined baking sheet in it.

Remove the sheet when the oven has reached the temperature and place the chicken onto it and put back in the oven for 20-25 minutes depending on the thickness of the breast. Add a few baby onions and carrots which can be baked at the same time as the chicken. When done remove and cover loosely with foil. Let it rest for 5 minutes.

Meanwhile, squeeze out the water from the mushrooms and place in a frying pan with a knob of butter and start the cooking process… when they have taken on a little colour add a few green peppercorns (about one teaspoon) and a few black ones too. Give everything a good shake. Add a bay leaf. Now add a splash of brandy and cook through (you can flambé it if you’re happy that you won’t catch the kitchen on fire).

Now add a little chicken stock and corn flour mixed with a little water heating everything through then simmering until things start to thicken up. Mine was a bit too thick so as I was drinking a glass of white wine at the time I simply poured a splash in.

And if you have rather nice and generous friends like I have then you can serve it on a plate of al dente broccoli leaves*.

*Leaves kindly donated by Fran and Jerome plus rosemary, mint and bay leaves. Copious amounts. Merci.

Chicken Supreme