with Potato Wedges and Mushroom Sauce

The Shahrouks - Crumbed Chicken

Serves 4


500g brushed potatoes

¼ tsp sweet paprika

¼ tsp hot paprika

Salt and pepper

Vegetable oil, to deep fry

Mushroom Gravy

65g butter

2 chicken supreme portions

1 brown onion, roots removed, skin on, chopped

1 carrot, peeled and cut in half

1 stalk celery, broken in half

3 bay leaves

1 tbsp mixed peppercorns

15g flour

30ml olive oil

1 small brown onion, finely diced

½ small red onion, finely diced

3 cloves garlic, crushed 

250g mushrooms, thinly sliced 

1/3 cup thickened cream

1/2 tsp mustard

Pinch cracked black pepper 

Pinch fine black pepper

1/8 tsp chilli flakes

1/8 tsp paprika

Sea salt flakes, to season

Crumbed Chicken

2 tsp ground fine salt

1 tsp ground black pepper

1 tsp dried oregano

¼  tsp onion powder

¼  tsp garlic powder

¼  tsp paprika

¼  tsp cayenne pepper

¼  tsp chilli flakes

4 chicken supreme pieces

75g plain flour

1 egg

¼ cup milk

75g panko breadcrumbs

Salt and pepper, to season flour

Oil, for deep frying


1. Preheat oven to 220C.

2. For the Mashed Potato, scrub potatoes and wash thoroughly.

3. Place into a deep baking dish and cover with foil.  Bake for 50 - 60 minutes until almost tender.  Remove from oven, unwrap from foil and slice each potato lengthways into 8 wedges.  Spread over a tray and season with paprika, chilli, salt and pepper.

4. Heat oil in deep fryer or deep saucepan to 170C.

5. Fry wedges for 5 -6 minutes until lightly golden.  Remove from oil and drain on paper towel.

6. When ready to serve, fry wedges for 2-3 minutes until tender, golden and crisp.  Remove from oil and drain on paper towel.  Season with salt.

7. For the Mushroom Sauce, firstly prepare a chicken stock.  Melt 25g butter in a large saucepan.  Add chicken pieces and cook, turning until golden brown.  Add onion, carrot, celery, bay leaves, peppercorns, salt and 750ml water.  Bring to the boil then reduce heat and simmer for 40-45 minutes.  Strain through a fine sieve into a pouring jug and reserve stock.

8. Prepare a roux by placing 15g butter into a small saucepan over low heat.  Add flour and whisk to a smooth paste.  Cook for 1 minute until bubbling.  Add 500ml strained chicken stock and whisk over medium heat until mixture thickens.  Remove from heat and set aside.

9. Heat olive oil and 25g butter in a large frypan over medium heat.  Add onions and cook, stirring,  until golden.  Add garlic and mushrooms and sauté for 10 minutes until tender and golden.  Add cream and remaining ingredients and bring to boil.  Reduce heat and simmer gently for 6-7 minutes until thickened.  Season with sea salt flakes, to taste.

10. For the Crumbed Chicken, combine salt, pepper, dried herbs and spices in a small bowl and mix well to combine.  Set aside.

11. Place chicken supreme pieces into a medium saucepan and cover with cold water.  Place over medium heat and bring to the boil.  Reduce heat and simmer for 7 minutes and until almost cooked through.  Remove from water and place onto a baking tray.  Sprinkle with 2 teaspoons of spice mix and set aside.

12. Place flour into a shallow bowl and season with extra salt and pepper.  Place egg and milk into another bowl and whisk until well combined.  Place breadcrumbs into a third bowl and add 2 teaspoons of spice mix and mix through.

13. Crumb the chicken by first dusting in seasoned flour, then dip into egg and milk and finally into breadcrumbs.  Press breadcrumbs firmly onto chicken and set aside on a tray.  Repeat with remaining chicken.

14. Heat oil in deep fryer or in a deep saucepan to 170C.

15. Fry chicken for 5-6 minutes until golden brown and chicken is cooked through.  Drain on paper towel.  Return wedges to hot oil and fry for 5-6 minutes until tender, golden and crisp.

16. To serve, divide wedges between serving plates and add a Crumbed Chicken supreme.  Pour Mushroom Sauce over wedges and chicken.

Tip: Remaining spice mix can be sprinkled over chicken, or sealed and kept for later use. It's great for seasoning potatoes or other meats.