Equipment
Ingredients
Chicken and Spice Rub
- 2 chicken supremes
- 6 g fennel seeds
- 6 g ground cumin
- 1 g paprika, ground
- 1 g dried oregano
- 30 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Spring Vegetables
- 45 ml olive oil
- 3 scallions, trimmed and cut into chunks
- 3 garlic, whole cloves
- 14 morel mushrooms
- 6 asparagus, cut into chunks
- 2 fresh thyme, sprigs
- 200 g butterbeans, drained, from a jar
- 90 ml chicken glace, reduced chicken stock
- 6 g fresh tarragon, leaves finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 851 kcal
- Protein
- 53 g
- Carbohydrates
- 33 g
- Fat
- 58 g
- Fiber
- 11 g
- Sugar
- 4 g
- Sodium
- 1164 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 36 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 129 mg
- Potassium
- 1405 mg
- Calcium
- 247 mg
- Iron
- 16.3 mg
- Magnesium
- 111 mg
- Phosphorus
- 540 mg
- Zinc
- 3.5 mg
- Vitamin A
- 95 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 7.0 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.46 mg
- Niacin
- 22.7 mg
- Folate
- 53 mcg
- Water
- 307 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 240°C (465°F) or 220°C (425°F) for fan-assisted ovens.
In a small bowl, combine the fennel seeds, ground cumin, paprika, oregano, salt, and black pepper.
Rub the prepared spice mixture evenly over the surface of the chicken supremes.
Heat 30ml of olive oil in an ovenproof frying pan over high heat. Sear the chicken skin-side down until the skin is golden and crisp.
Transfer the pan to the preheated oven and roast for 10 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
While the chicken roasts, heat 45ml of olive oil in a separate frying pan over medium heat. Add the scallions, garlic cloves, and morels, then sauté for 2 minutes.
Add the asparagus chunks and thyme sprigs to the pan and fry for an additional minute.
Stir in the butterbeans and chicken glace. Simmer the mixture for 2 minutes until the sauce has slightly thickened.
Remove the thyme sprigs. Stir in the chopped tarragon and season with salt and pepper to taste.
Arrange the vegetables on a serving plate. Slice the roasted chicken and place it over the vegetables. Drizzle with extra olive oil and serve immediately.
Chef's Notes
- Ensure the pan is very hot before adding the chicken to achieve a truly crispy skin.
- If morels are unavailable, cremini or shiitake mushrooms provide a similar earthy profile.
Storage
Refrigerator: 3 days — Store chicken and vegetables in an airtight container.
Freezer: 1 month — Texture of morels and asparagus may soften upon thawing.
Reheating: Reheat in a pan over medium heat until the chicken reaches an internal temperature of 74°C (165°F).
Troubleshooting
Chicken is dry and tough
Cause: Overcooked in the high-temperature oven
Fix: Cannot be fixed, but serving with extra vegetable sauce can help mask dryness.
Prevention: Use a meat thermometer to pull the chicken exactly at 74°C (165°F).
Cultural Context
Spanish Chicken Supreme is a modern interpretation that draws inspiration from Spain's rich culinary heritage, particularly its emphasis on fresh ingredients and robust flavors. While not a traditional ancient dish, it reflects the contemporary Spanish approach to elevating classic proteins with seasonal produce and aromatic herbs.
