Chicken supreme with creamed turnip greens

The hero ingredient in this flavourful dish is the turnip greens.

Ingredients: 

• Six chicken supreme portions
• Two tablespoons of unsalted soft butter
• A handful fresh thyme
  
• Two cups of homemade chicken stock
• Salt and freshly ground black pepper
• One large bunch of turnip greens (leaves), cleaned
• Half a cup of creamed cottage cheese
• Two cups of boiling water
• Two tablespoons of unsalted butter
• One onion, finely chopped
• Two cloves of garlic, finely chopped
• Three tablespoons of flour
• One teaspoon of ground nutmeg

Method: 

• Preheat oven to 200°C. Loosen skin of chicken portions by gently pressing your index finger in between the skin and meat. Spoon butter under the skin of each piece and spread over meat.
• Place thyme in oven roasting pan and place chicken on top, butter side facing up.
• Pour stock into pan and season chicken well with salt and pepper.
• Cover pan with foil. Place in hot oven and bake for 15 to 20 minutes.
• While chicken is roasting, cook the turnip greens: bring a pot of water to a boil and blanch turnip greens in water for 1 minute. Drain and set aside to cool.
• Mix cottage cheese and 500 ml boiling water together until smooth. Heat butter in large pot until hot.
• Add onion and garlic, and stir-fry until onion is translucent, about two to three minutes.
• Add flour and mix through until flour has absorbed the butter.
• Add cottage cheese to onion in pot.
• Stir until mixture thickens and comes to a boil. Season well with salt and pepper.
• Add blanched turnip greens and stir through.
• Remove foil from oven roasting pan and roast chicken for five minutes more until golden brown.
• Transfer creamed turnip greens to serving plate and sprinkle nutmeg over. Place cooked chicken on top and serve with pan sauce.

Recipe: heartyfood.co.za