Supreme of Chicken with Christmas Dinner Fritter served with a Sage and Onion Sauce

For an inventive spin on traditional Christmas flavours try Andrew Nutter's creative chicken recipe
By Andrew Nutter
Supreme of Chicken with Christmas Dinner Fritter served with a Sage and Onion Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 4 supremes of chicken
  • few leaves of fresh basil
  • salt, and freshly ground pepper
  • dashes of olive oil
  • crushed potatoes, to serve

For the chicken dinner fritters:

  • 1 tbsp olive oil
  • 2 rashers of smoked bacon, chopped
  • 2 onions, finely chopped
  • 1 chicken breast supreme, thinly diced
  • 1 clove garlic, chopped
  • 10 sprouts, finely shredded
  • 1 cooked sausages, diced
  • 2 spring onions, chopped
  • 1 tbsp chives, chopped
  • 4 sheets of spring roll wrappers
  • 1 egg, beaten
  • vegetable oil, for deep-frying

For the chicken mousse:

  • 140 g chicken breast fillets, finely diced
  • salt, and freshly ground pepper
  • 25 g butter
  • 1 egg
  • 150 ml whipping cream

For the sauce:

  • 1 tbsp olive oil
  • 1 red onion, choppd
  • 2 tbsp brandy
  • 4 tbsp port
  • 6 tbsp chicken stock
  • 2 tbsp whipping cream
  • few fresh sage leaves
  • salt, and freshly ground pepper


1. To make the Christmas dinner fritter, start with the chicken mousse. Blend the diced chicken and salt and freshly ground pepper together in a food processor.

2. Add in the butter and blend again. Add the egg and blend and finally add the cream and blend until smooth. Refrigerate until needed.

3. Heat the olive oil in a frying pan and fry the bacon until golden. Add the onion, diced chicken and garlic and fry, stirring, until cooked through.

4. Stir in the sprouts, sausage, spring onion and chives and leave to cool.

5. Once the hot mixture has cooled down mix with the chicken mousse, blending well. Season with salt and freshly ground pepper, bearing in mind the saltiness of the bacon. Set the Christmas dinner fritter mixture aside until needed.

6. Preheat the oven to 180°C/gas 4.

7. Pull back the skin of the 4 chicken supremes, press a few basil leaves onto the flesh of each supreme and cover with the skin again. Season with salt and freshly ground pepper.

8. Heat an ovenproof frying pan and add in the olive oil. Add in the chicken supremes and sear on both sides.

9. Transfer the pan and the chicken supremes to the oven and roast for 6-8 minutes until cooked though.

10. Meanwhile, make the fritters. Lay out the spring roll pastry sheets and place a few tablespoons of the Christmas dinner fritter mixture running along the bottom edge.

11. Brush the pastry edges with the beaten egg and roll into a fritter shape, pressing firmly to seal the edges. Repeat the process making 4 in all.

12. Heat vegetable oil for deep-frying in a wok or deep fat fryer. Test the heat of the oil by adding in a cube of stale bread. If it browns within a minute the oil is ready for deep-frying.

13. Add in the fritters and deep -fry for 4 minutes until golden brown on all sides. Remove with a slotted spoon and drain on kitchen paper, then keep warm.

14. To make the sauce, heat the olive oil in a saucepan. Add in the red onion and fry gently until softened.

15. Add in the brandy and carefully flambé it, burning off the alcohol. Once the flames are out, add in the port and cook briskly until reduced.

16. Add in the stock and cook briskly until reduced, then stir in the cream and sage. Allow to reduce and season with salt and freshly ground pepper.

17. When ready to serve, place a fritter and a portion of chicken each on four warm serving plates. Spoon around the sauce. Serve at once with crushed potatoes.

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