Recipe detail

Poultry Chicken supreme with sweet potato puree and curly cabbage with bacon

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Poultry

Cuisine: Italian

Program steps

  • Preheating:
  • 200 °C

To view the entire table, move the table to the right.

Hot air
100 %
time icon Termination by time
time icon 00:35 hh:mm
probe icon 170 °C
ventilator icon 100 %
ventilator icon 

remove the sweet potato and place the bacon with cabbage in

Hot air
100 %
time icon Termination by time
time icon 00:10 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

remove the bacon with cabbage and place the chicken in

Hot air
50 %
probe icon Termination by core probe temperature
probe icon65 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
Chicken supreme with bone 1 pcs
Sweet potato 1 pcs
Butter 100 g
Salt 5 g
Small curly cabbage 1 pcs
Bacon 50 g
Olive oil 10 ml
Sprig of thyme 1 pcs
Black pepper 1 g


Put coarse salt into a vision pan, place the sweet potatoes with skin on on the top of that. Set Retigo combi oven on hot air mode, 170°C for about 35 minutes or until the potatoes are totally soft. Remove the soft potatoes from the vision pan, peel the skin and place the flesh into the mixer with butter, salt and pepper and mix it to a smooth puree. Put curly cabbage with chopped bacon salt and pepper into the enamelled GN container 40mm, set the combi for 180°C and roast for 10 minutes. Put salt, pepper all over the chicken supreme add chopped thyme, bit of olive oil and place on hot vision express grill on hot air mode 220°C, 50% flap valve, core probe to 65°C.

Recommended accessories

Vision Pan

Vision Express Grill

Enameled GN container