Chicken supreme with roasted mushrooms and polenta

Csirke supreme sult kapias piritott gombaval

Chicken supreme with roasted mushrooms and polenta


  • 4 chicken supreme
  • chicken spice mix

For polenta:

  • 200 g of cornmeal
  • 1 liter of base juice

For the mushroom guarnish:

  • 300 g mixed oyster mushrooms and shiitake
  • 4-5 red peppers
  • green spice
  • garlic
  • toast
  • olive oil, salt and pepper

Put the peppers in a baking dish, sprinkle with olive oil and bake approx. for 40 minutes. Turn while baking to fry evenly. It’s okay if it’s black in some places. When it is baked, wait until it cools down. Carefully peel off and cut into strips. Salt, pepper and season with garlic the sliced mushrooms and fry. Mix with the striped peppers.

The polenta should be prepared the day before. Cook the cornmeal as a porridge in vegetable stock and then pour into a cake form to fix. When cooled, put in the refrigerator. Before use, cut to the desired shape and fry in a hot pan without fat.

Season the chicken with a mixture of spices and bake under a lid on a baking sheet until golden brown. Serve the fried chicken with the mushroom garnish and fried polenta.