A delicious dish of chicken supreme, creamed cabbage with smoked bacon and black pudding bonbons!
Perhaps one of the most moreish foods ever made, black pudding bonbons are to die for!
Crisp skinned chicken supreme pairs perfectly with creamed cabbage. The black pudding bonbons also make a great canapé!
Chicken, Cabbage and Black Pudding
4 Chicken Supremes (Skin On, Wing Bone In)
2 Garlic Cloves
2 1″ Slices of Black Pudding (Preferably Stornoway)
4tbsp Dried Breadcrumbs
1 Head Savoy Cabbage, Sliced
25g Unsalted Butter
50g Pancetta, Diced
4tbsp Single Cream
1tsp Grated Nutmeg
Cracked White Pepper
1) Make the cabbage: Place a large saucepan over a medium heat, add the butter and allow to melt. Add the pancetta and cook for 5 minutes until crisp. Add the cabbage and stir until coated in the butter. Turn the heat down low and cook for 15 minutes, stirring frequently until tender. Add the cream and combine with the cabbage. Season to taste with salt, white pepper and grated nutmeg. Keep warm.
2) Meanwhile, cook the chicken. Place a large frying pan over a medium-high heat and add a splash of olive oil. Season the chicken supremes with cracked white pepper and sea salt. Fry the supremes skin side down for 10 minutes before flipping for a further 10 minutes or until cooked through – careful not to burn the skin. Allow to rest, covered, for 5 minutes.
3) To make the bonbons, preheat a fryer filled with sunflower oil to 190C. Cut the slices of black pudding into 8 equal pieces and roll into small balls. Coat the balls in beaten egg then breadcrumbs. Fry in the fryer for 1-2 minutes or until golden brown. Drain and keep warm.
4) Serve the chicken supreme with the creamed cabbage, black pudding bonbons and pan juices.