This is the 3rd. of four cooking demonstration recipes from Carnival Freedom's steak house.

Broiled Supreme of Free Range Chicken
Serves 4



Ingredients:
BROILED CHICKEN
Chicken breast wing bone in - 4 ea.
Rosemary sprigs - 4 ea.
Chervil sprigs - 8 ea.
Salt - to taste
Crusted black pepper - from pepper mill
Mixed chopped mushrooms - 1/2 cup
Chopped Italian parsley - 2 tsp.
Port wine reduction - 2 tbsp.
Potato - 2 ea.
Clarified butter - 6 oz.

PORT WINE REDUCTION
Port wine - 1/4 cup
Reduced beef bouillon - 1/4 cup
Blackberries - 5 each


Method:
Immerse chicken in rosemary and garlic infused oil for two hours.
Heat pan, add clarified butter. Cook chicken on medium heat turning on both sides till the skin gets crisp and golden in color. Finish in oven prior to serving.
Remove from pan, place in dish.
Saute chopped mushrooms separately and place above potatoes.
Reduce port wine, add veal glace, blackberry puree, season, strain and keep aside.
Remove the chicken from oven, cover the wings tip with black olive and place over mushrooms.
Pour foaming garlic and parsley butter over the chicken prior to service.
Garnish with sprig of chervil.