Butter-roasted supreme of chicken with wild mushroom & potato gratin

Butter-roasted supreme of chicken with wild mushroom & potato gratin

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(5 ratings)

Prep: 40 mins Cook: 1 hr

More effort

Serves 4

This delicious Gordon Ramsay recipe is a reader favourite every Christmas – time you find out why

Nutrition and extra info

Nutrition: per serving

  • kcal1343
  • fat108g
  • saturates65g
  • carbs35g
  • sugars8g
  • fibre4g
  • protein59g
  • salt1.6g
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    For the gratin

    • 600g potatoes, preferably Maris Piper



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 350ml full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 350ml double cream
    • 1 large garlic clove, smashed
    • 1 bay leaf
    • thyme sprigs, plus a few extra thyme leaves for sprinkling


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 300g mixed wild mushrooms, cleaned and roughly sliced if large
    • 50g Comté or gruyère cheese



      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    For the chicken

    • 200g softened butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • zest and juice 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • bunch flat-leaf parsley, leaves very roughly chopped
    • large pinch paprika



      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 4 large chicken breasts, preferably supremes with the wing bone still attached
    • 1 large shallot, sliced



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 garlic bulb, roughly chopped



      Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

    • 3 thyme sprigs


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 200ml fresh chicken stock

    To serve

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 24 baby leeks, trimmed to the same size, boiled for 3 mins, then refreshed in iced water



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…


    1. To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

    2. Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid – reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

    3. Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

    4. For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

    5. Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

    6. To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

    7. Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

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    Comments, questions and tips

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    Oana Gabi
    29th Dec, 2018
    Awesome dish, and I have been talking about these potatoes to everybody ever since I made it for the first time :) I learned that I would rather prepare the gratin a bit in advance (at least 30 min), so it has time to set a bit before serving.
    23rd Feb, 2016
    I only had skinless breasts which turned out a bit dry, so definitely use ones with skin, but otherwise it was really amazing, and very decadent!
    22nd Aug, 2012
    I just made the chicken part of the recipe to go with rice and veg, halving the recipe for a romantic meal, and it turned out absolutely brilliantly if I do say so myself. I definitely got extra brownie points from my partner anyway. Full of flavour and really juicy meat. I only had skinless chicken breasts so wrapped them in bacon to act as the skin holding in the butter mix and balanced it by not adding salt, but I think it would be just as tasty, if not better, without the bacon.
    14th Jul, 2011
    Potato & mushroom dish is stunning!
    hybridauth_user 978's picture
    hybridauth_user 978
    6th Nov, 2018
    Can I get this recipe with temps and quantities of ingredients listed for USA kitchens; ie measurements in cups, tablespoons, etc and oven temps in Fahrenheit please? I am unable to do it.
    Deborah Corder's picture
    Deborah Corder
    20th Oct, 2018
    When you initially put the chicken in the frying pan, does it go in skin side down?
    goodfoodteam's picture
    24th Oct, 2018
    Thanks for your question. You can start skin-side down and then do the other side.
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