Recipe for Sea Cow Chicken Supreme

February 17, 2015

Recipe for Sea Cow Chicken Supreme

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Here is a classic 70’s recipe from Terry Woolcock who was the owner & chef of the Sea Cow restaurant in Weymouth (now Vaughan’s). The Sea Cow was the top seafood restaurant in its day and this recipe combining chicken with fresh crab was one of the many gems on his menu.

Recipe for Sea Cow Chicken Supreme

The recipe says to cut into the chicken breast to form a pocket and once stuffed secure with cocktail sticks. I switched this adding the stuffing and then rolling the breasts in clingfilm. I then steamed the breasts for 20 minutes, carefully removed the clingfilm and to get some colour on the breasts, I quickly flash fried in butter. Both methods work well, but the steamed breasts are more succulent and less prone to bursting!!

Give this old recipe a go, you won’t be disappointed, serve with steamed vegetables and mini roasties, with a nice bottle of crisp dry white wine.

Sea Cow Chicken Supreme

February 17, 2015
: 2 people
: 20 min
: 30 min
: 50 min
: Medium

By:

Ingredients
  • 80g brown & white crab meat
  • ½ finely chopped shallot
  • 1 teaspoon chopped parsley
  • 50g butter
  • 50g chopped shallots
  • 100g sliced mushrooms
  • 80g diced red pepper
  • 1 teaspoon flour
  • 100ml white wine
  • 100ml double cream
  • 2 medium skinned & chopped tomatoes
  • 40ml fresh fish stock
  • Seasoning
Directions
  • Step 1 Mix the filling ingredients together in a bowl
  • Step 2 Carefully slice through the chicken breasts to open the thickest part like a book
  • Step 3 Place the chicken breasts in between clingfilm and pound lightly with the flat side of a meat mallet to flatten and even out the chicken
  • Step 4 Layout one sheet of clingfilm about 40cm in length, pushing out as many air bubbles as possible. Then lay the second sheet on top, again removing the bubbles
  • Step 5 Place the chicken towards one end of the clingfilm and spread the filling over the chicken
  • Step 6 Roll the chicken breasts up to enclose the filling. Tuck in the ends and wrap tightly in cling film to form a sausage shape
  • Step 7 Add to a steamer and cook for 15-20 minutes depending on the size of breast
  • Step 8 Melt the butter in a frying pan and add the shallots, mushrooms & red pepper and cook for 3-5 minutes
  • Step 9 Stir in the flour
  • Step 10 Then gradually adding the wine, cream, tomatoes and fish stock
  • Step 11 Simmer until it thickens and season to your taste
  • Step 12 Taste and correct the seasoning
  • Step 13 Remove the chicken from the clingfilm and quickly pat dry
  • Step 14 Add a knob of butter to a hot frying pan and flash fry the breasts until they are nicely coloured
  • Step 15 Place them in a heat proof dish and pour the sauce over them
  • Step 16 Put in a hot oven for 5 minutes or until the sauce starts to shine

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