Food | STYLE


Pan fried chicken supreme


with sweetcorn puree, buttermilk corn bread, confit egg yolk and crispy chicken skin


By Mike Carley, Head Chef at The Stern Room


I love this dish and it is so suitable for this time of year, the colours are bright and the flavour of the sweetcorn with the chicken is a classic combination that works so well. The saltiness of the chicken skin just finishes it off. I would recommend a chilled chardonnay to accompany the dish, sitting outside with a nice evening breeze...Perfect!


For the full recipe and some top tips visit the website at visit www.styleofwight.co.uk


September and October 2018


75


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