I you can’t find chicken supremes, simply use bone-in breast or thighs. It’s really all about the lovely sauce.
4 tbs. Marsala
4 tbs. chicken stock
1 tsp. Dijon mustard
1 tbs. olive oil
2 chicken supremes
20 red grapes
1 tbs. fresh thyme leaves
Heat the oven to 400°F. Mix the Marsala, chicken stock and mustard in a little jug.
Heat the oil in a sturdy skillet or shallow casserole that will fit the chicken snuggly and will go in the oven. Season the chicken and cook, skin-side down for 5 minutes, or until golden. Turn the chicken over and add the Marsala mixture. Bring to a bubble, then drop in the grapes and transfer to the oven. Cook for 20 minutes, or until the chicken is cooked through and the skin crisp.
Transfer the chicken to two shallow bowls or dinner plates. Put the pan over a high heat and bubble for 2-3 minutes, or until the sauces has reduced and thickened. Pour over the chicken and serve.
Serves 2
Cooking with Nigella 