Aug 8 • General discussion
Chicken Supreme with Kale and Creamy Parsnip Mash
There’s something deeply satisfying about a well-seared chicken supreme — that golden, crisp skin giving way to tender, juicy meat. Paired with a luxuriously smooth parsnip mash, subtly sweet and creamy, and brightened by vibrant sautéed kale, this dish is both elegant and comforting. It’s the kind of plate that feels just as at home at a dinner party as it does on a quiet evening in.
For me, this recipe is about balance — rich yet fresh, indulgent yet nourishing. The natural sweetness of the parsnip complements the savory chicken perfectly, while the kale adds a touch of earthiness and a burst of color. It’s simple to prepare, but the flavors are layered and memorable.
Ingredients (Serves 2)
Chicken
- 2 chicken supremes (skin-on, boneless breast with the first wing joint attached)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Sea salt & freshly cracked black pepper
Parsnip Mash
- 400g parsnips, peeled & chopped into chunks
- 50ml double cream (or single cream for a lighter version)
- 25g unsalted butter
- 1 tsp Dijon mustard (optional, for depth)
- Sea salt & white pepper, to taste
Kale
- 150g kale, stalks removed
- 1 tbsp olive oil
- 1 garlic clove, sliced
- Pinch of sea salt
Method
Prepare the Parsnip Mash
- Bring a pot of salted water to the boil. Add the parsnips and cook for 15–20 minutes until tender.
- Drain well and allow excess steam to evaporate (this keeps the mash fluffy).
- Mash or blend with butter, cream, Dijon mustard (if using), salt, and white pepper until silky smooth. Keep warm.
Cook the Chicken
- Preheat the oven to 180°C (350°F).
- Pat the chicken dry and season generously with salt and pepper.
- Heat olive oil in an oven-safe frying pan over medium-high heat. Place the chicken skin-side down and sear for 4–5 minutes until golden.
- Flip, add the butter, and baste for 30 seconds.
- Transfer the pan to the oven and roast for 10–12 minutes, until the internal temperature reaches 74°C (165°F). Rest for 5 minutes before slicing.
Sauté the Kale
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté for 30 seconds, then toss in the kale.
- Stir-fry for 2–3 minutes until wilted but still bright green. Season lightly.
Plate & Serve
- Spoon the creamy parsnip mash onto the plate.
- Arrange the chicken slices neatly on top or alongside.
- Add the kale for a vibrant contrast, and drizzle with any resting juices from the chicken pan.
💬 Your turn – If you were making this, would you:
- Swap the kale for spinach or cavolo nero?
- Add a white wine & thyme cream sauce for extra indulgence?
- Try serving it with roasted carrots instead of mash for a lighter version?
I’d love to hear how you would put your twist on it. Leave a comment below.
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Chicken Supreme with Kale and Creamy Parsnip Mash
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