Recipe: Chicken Supremes in lovage butter en papillote by Chef Marcus Bean

This wonderful and simple recipe for Chicken Supremes in lovage butter en papillote was kindly donated to London Mums by Chef Marcus Bean as featured in new recipe book 365 Chefs for Charity: ChariTable Bookings Signature Dish. I would describe this book as the Cookery Bible of this century. I have never seen a more comprehensive recipe book. The great thing is also that ChariTable Bookings is a philanthropic restaurant booking platform that raises funds for UK registered charities at absolutely no cost! When making a booking through £1 for EVERY diner will be donated to charity. The ChariTable Bookings Signature Dish recipe book helps raise even more funds and awareness for charity. The book retails at £40.00 including a £5 donation to a charity of the recipient’s choice. It’s definitely great value considering its size and weight.




Here is how to make Marcus Bean’s Chicken Supremes in lovage butter en papillote.

Serves 4 

Preparation time: 20 minutes 

Cooking time:  30 minutes



For the Potatoes

20 baby new potatoes

For the Chicken Supremes

 4 chicken supremes, skin on
 3 tbsp olive oil
 For the Herb Butter
 125g salted butter, softened
 3 tbsp chopped lovage or watercress
 1 tsp chopped tarragon leaves
 2 cloves of garlic, crushed
 For the Papillote
 120g samphire grass
 60g podded peas
 2 courgettes, roughly diced
 2 large vine tomatoes, chopped, including seeds
 To Finish
 55g chorizo, finely sliced
 sea salt and freshly ground black pepper, to taste


Preheat the oven to 180°C.

To cook the potatoes, place them in a saucepan of water, cover and bring to the boil over a high heat. Turn the heat down to medium and cook for 10 minutes until tender, then drain and leave to one side.

To prepare the chicken, season with salt and pepper. Heat 1 tablespoon of oil in a frying pan over a medium heat, add the chicken and fry for a few minutes until just coloured on all sides. Remove from the heat.

To make the herb butter, combine the lovage, tarragon and garlic with the butter and set aside.
To cook the chicken, put 4 large sheets of baking paper on the work surface. Divide the samphire, peas, courgettes and tomatoes between the papers. Top each pile with a tablespoon of the herb butter. Put a chicken supreme on top of the vegetables and a teaspoon of butter on top. Season with a little salt and pepper.


Bring the edges of the baking paper up over the ingredients of the first parcel and fold and scrunch the edges together to seal. Repeat to form 3 more parcels and put them in a roasting tin. Bake the parcels for 15–20 minutes, then carefully open one to check that the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
To finish, heat the remaining oil in a frying pan over a high heat.

Add the chorizo and fry for a few minutes until browned, then add the potatoes and stir until heated through. Serve the chicken still in the paper so your guests can open their own parcel, with the potatoes and chorizo.


This is how this recipe is presented in the book

365 leading UK chefs with their main course signature dish recipes is the perfect gift for all foodies.

The elegantly designed 754 page hardback book, encased in a stylish sleeve, features an incredible array of mouth- watering main course dishes across a wide range of cuisines. Transport yourself into the kitchens of the likes of John Williams at The Ritz, Marcus Wareing, Pierre Ko mann, Anton Mosimann, Sean Burbridge at The Ivy, Alan Coxon, Jun Tanaka, Atul Kochhar, Claude Bosi, Mickael Weiss at Quaglino’s, Tom Kerridge, Jamie Dobbin at The Groucho Club, Paul Ainsworth, Michael Brown at Daphne’s, Andrew McLay at J.Sheekey, James Knappett, Albert Roux, Adam Byatt, Ken Hom, Theo Randall, Brian Turner, Claudio Cardoso at Sushi Samba, Tom Aikens and Jason Atherton.


Dreaming of the book already? You could otherwise win this book for free when you make and honour 30 bookings for 2 or more people through the ChariTable Bookings Platform

For more recipes, check the London Mums’ recipe archive here.








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