You’ll Need
For the Chicken
2 chicken supreme breasts (skin on)
1 tbsp extra virgin olive oil
1 tsp fresh thyme leaves
2 cloves garlic, finely grated
Sea salt
Freshly cracked black pepper
For the Wild Mushroom Truffle Sauce
250g mixed wild mushrooms (or chestnut and oyster mushrooms)
2 shallots, finely diced
2 cloves garlic, finely sliced
20g butter
150ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tsp truffle oil
30g grated Parmesan
1 tbsp fresh parsley, finely chopped
Freshly cracked black pepper
For the Potatoes
500g baby potatoes, halved
25g butter
1 tbsp olive oil
1 tsp fresh thyme
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Crispy pancetta
Parmesan crisps
Extra truffle oil
Roasted asparagus
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, thyme, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden, then toss through the butter while still hot.
Pat the chicken supreme dry thoroughly with kitchen paper.
Rub with the olive oil, garlic, thyme, sea salt and freshly cracked black pepper.
Place the chicken into the air fryer skin-side up.
Air fry at 190°C for 18–20 minutes, until the skin is beautifully crisp and the chicken reaches 75°C internally.
Remove the chicken and allow it to rest for 5 minutes.
Meanwhile, add the butter, shallots, garlic and mushrooms to a foil tray or oven-safe dish.
Air fry at 190°C for 6–8 minutes, stirring halfway, until the mushrooms are deeply browned.
Pour in the chicken stock and double cream, then stir in the Dijon mustard, Parmesan and black pepper.
Return to the air fryer for 4–5 minutes, until the sauce has reduced slightly.
Stir through the truffle oil and chopped parsley just before serving.
Spoon the wild mushroom sauce onto warm plates, place the rested chicken on top and serve with the buttery potatoes and Tenderstem broccoli.