FREE UK MAINLAND DELIVERY ON ORDERS OVER £70

Grid Iron Meat

Chicken Supremes with Bacon, Leeks and White Wine

This is a comforting one-pan chicken dish with crisped bacon, sweet softened leeks and a mellow white wine sauce. Chicken supremes stay beautifully juicy when browned first, then gently roasted in the sauce so the skin remains golden while the meat absorbs all that savoury flavour.

INGREDIENTS
  • 4 chicken supremes, skin on
  • 150 g smoked bacon lardons or streaky bacon, sliced
  • 3 large leeks, trimmed, washed well and sliced
  • 2 garlic cloves, finely chopped
  • 250 ml dry white wine
  • 250 ml chicken stock
  • 100 ml double cream or crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 25 g unsalted butter
  • 2 tsp fresh thyme leaves, or 4 sprigs
  • 1 bay leaf
  • 1 tsp lemon juice, plus extra to taste
  • Sea salt and freshly ground black pepper
  • Small handful of flat-leaf parsley, chopped

Serves

Serves 4.

METHOD

  1. Heat the oven to 180°C fan.
  2. Pat the chicken supremes dry with kitchen paper and season lightly with salt and pepper.
  3. Heat the olive oil in a large ovenproof frying pan or shallow casserole over a medium-high heat. Place the chicken skin-side down and cook for 5–7 minutes until the skin is deeply golden. Turn and cook the underside for 2 minutes, then lift the chicken onto a plate.
  4. Add the bacon to the same pan and fry for 4–5 minutes until golden and starting to crisp. Lift out a spoonful of bacon and keep it aside for finishing, if you like.
  5. Lower the heat to medium. Add the butter, leeks, garlic, thyme and bay leaf to the pan. Cook for 8–10 minutes, stirring often, until the leeks are soft and glossy but not browned.
  6. Pour in the white wine and simmer for 3–4 minutes, scraping up the browned bits from the base of the pan. Add the chicken stock and Dijon mustard, then stir well.
  7. Nestle the chicken supremes back into the pan, skin-side up. The skin should sit above the sauce so it stays golden.
  8. Transfer to the oven and roast for 22–28 minutes, or until the thickest part of the chicken reaches 74°C and the juices run clear.
  9. Lift the chicken onto a warm plate and rest for 5 minutes. Meanwhile, place the pan back over a medium heat and stir in the cream or crème fraîche. Simmer for 3–5 minutes until the sauce is lightly thickened.
  10. Add the lemon juice, taste, and adjust with more salt, pepper or lemon if needed. Return the chicken to the pan, scatter over the reserved bacon and parsley, then serve.

Multi-Cooker Option

Ninja Foodi / Air Fryer

  1. Use Sear/Sauté mode to brown the chicken skin-side down for 5–7 minutes, then remove.
  2. Fry the bacon on Sear/Sauté until golden, then add the butter, leeks, garlic, thyme and bay leaf. Cook until the leeks soften.
  3. Add the wine and simmer for 3–4 minutes, then stir in the stock and Dijon mustard.
  4. Place the chicken back in, skin-side up. Use Bake/Roast at 180°C for 20–25 minutes, or until the chicken reaches 74°C internally.
  5. Remove the chicken to rest. Stir in the cream or crème fraîche and simmer briefly on Sear/Sauté until the sauce thickens.
  6. For extra-crisp skin, use Air Crisp at 200°C for 2–4 minutes at the end, keeping a close eye on it.

Print recipe

Shop for Ingredients

Mount Grace Smoked Bacon Lardons – 250g

Mount Grace Smoked Bacon Lardons

Hand-cut from dry-cured, naturally smoked bacon, our Mount Grace Smoked Bacon Lardons bring rich, smoky depth to any dish. Made from native breed pork reared on North Yorkshire farms, they crisp up beautifully for salads, pasta, casseroles, or classic cooked breakfasts. Free from artificial additives, these lardons deliver pure, traditional flavour with every bite.

 

 

£4.95

View Product

Yorkshire Free Range Chicken Supremes – 2 x 250g

Two generous Yorkshire free range chicken supremes.

Expertly prepared with the breast and wing bone intact for added succulence and depth of taste. Ideal for roasting, pan-searing or finishing in the oven, they make an impressive yet straightforward centrepiece for a midweek supper or relaxed weekend meal.

£9.75

View Product

Sides

Creamy mashed potatoes are the classic choice here, especially because they catch the bacon, leek and white wine sauce so well. A buttery potato purée or crushed new potatoes with parsley would also work beautifully.

Buttered greens such as savoy cabbage, spring greens or fine green beans bring freshness and colour to the plate. Keep them simple, with a little butter, salt, pepper and lemon.

A celeriac and potato gratin would make the meal feel more generous and dinner-party ready, with its sweet earthiness sitting nicely against the smoky bacon and creamy sauce.

For something lighter, serve with steamed basmati rice or a warm pearl barley salad with herbs, lemon and a little olive oil.

Matches

  • Leeks
  • Smoked bacon
  • Thyme
  • Garlic
  • Dijon mustard
  • White wine
  • Lemon
  • Parsley
  • Mushrooms
  • Savoy cabbage
  • Potatoes
  • Celeriac
  • Pearl barley
  • Cream or crème fraîche
  • Chicken stock

Related Recipes & Guides

Chicken Recipe Collection

Grid Iron Gourmet - Chicken h
Read More
Preparation Time: 15 minutes, mainly for washing and slicing the leeks, chopping the garlic and preparing the chicken.
Cooking Time: 45–55 minutes, including browning, softening the leeks, oven roasting and resting. Total Time 1 hour to 1 hour 10 minutes.

Hot Tips

  • Wash the leeks thoroughly after slicing, as grit often hides between the layers.
  • Keep the chicken skin above the sauce when roasting so it stays golden rather than turning soft.
  • If your pan is crowded, brown the chicken in batches; proper browning gives the sauce much deeper flavour.
  • Use a dry white wine you would happily drink. Sauvignon Blanc, Pinot Grigio or unoaked Chardonnay all work well.
  • Crème fraîche gives the sauce a slight tang and is less likely to split than cream.
  • If the sauce tastes flat at the end, a small squeeze of lemon will usually wake it up.
  • For a richer sauce, add a handful of sliced mushrooms with the leeks.

Pairings

Red Wine

A light Pinot Noir works well because it has enough fruit and acidity to handle the bacon without overpowering the chicken. Choose one from Burgundy, Oregon or New Zealand for a soft, savoury match.

A Beaujolais-Villages or Fleurie is another good choice, especially if you prefer a red that feels fresh rather than heavy. Its bright berry character sits nicely with the leeks and creamy sauce.

White Wine

A dry Chardonnay is excellent here, particularly an unoaked or lightly oaked style. It mirrors the creamy sauce while still keeping enough freshness for the bacon and leeks.

White Burgundy, Mâcon-Villages or a good village-level Chardonnay would be a lovely pairing. Sauvignon Blanc also works if you want something sharper and more herbal.

Beer & Cider

A dry cider is a natural fit with chicken, bacon and leeks, especially if the cider has a little tannic bite. It cuts through the cream and echoes the rustic feel of the dish.

For beer, try a Belgian blonde, a saison or a clean pilsner. These styles bring freshness and gentle bitterness without overwhelming the sauce.

Non-Alcoholic

A sparkling elderflower drink with lemon works very well, bringing lift and floral freshness to the creamy sauce.

Alcohol-free cider is also a strong option, particularly a dry style rather than a very sweet one. For something simpler, chilled sparkling water with lemon and thyme keeps the palate clean between bites.

Recipe Collections