Chicken Supreme with Broad Beans & Vine Tomatoes

  • 4 chicken breasts, skinned, with wing bone exposed and shortened
  • 1 red onion
  • 3 garlic cloves
  • 6 anchovies
  • 1 heaped tspn Dijon mustard
  • olive oil
  • sea salt, a generous pinch
  • 100g pine nuts
  • Serrano ham, 4 thin slivers
  • fresh sage
  • orange for zesting
  • baby vine tomatoes
  • broad beans

Preheat the oven to 180˚C. In a pestle and mortar, grind together the garlic cloves, sea salt, anchovies and mustard. Stir in a liberal dash of olive oil and rub the mixture into the chicken breasts.
Shell the broad beans and gently simmer in salted water till tender. Strain the water off the beans, and cool in ice water to retain colour. 
Place the chicken on a baking tray and cook in the oven for 25 minutes. Sauté the pine nuts in a teaspoonful of olive oil and set aside when lightly toasted.

Shallow fry the red onion in olive oil and add a pinch of finely sliced sage. Add the tomatoes, allowing them to warm rather than cook, and then add the broad beans and a teaspoon of orange zest.
Remove the chicken breasts and wrap in the Serrano ham before grilling until crisp. Remove and plate with the vegetables, sprinkling over with the pine nuts.

Serves 4. 

Sparkling Wine or MCC complements this dish.

To shop from a selection of South Africa’s best wines, go to

Photography Danie Nel. Recipe by Reuben Riffel