RECIPE N°5: Supreme of roast chicken with basil, gnocchi gratin and a tomato and Thai basil sauce

Poultry is always a must have on our festive tables. Flexible enough to go well with any kind of sauce, poultry is always at the heart of our Christmas festivities.

To give this traditional dish an original touch, Christian LE SQUER suggests an exotic new take that combines poultry with a Thai basil and Sichuan pepper sauce. To bring a slight acidity into this marriage of flavours, he uses dried tomato puree and a dash of sherry vinegar.

A real journey for the taste buds.




Supreme of roast chicken with basil, gnocchi gratin and a tomato and Thai basil sauce


Preparation time: 40 minutes / Cooking time: 30 minutes

Ingredients – 4 servings:

– Sauce

The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

  • 4 farm-reared chicken breasts
  • 200 g gnocchi
  • 1 bunch of basil
  • Baby shoots of parsley
  • Optional: sorrel leaves and marigold blossoms or a salad of dried flowers (roses, cornflowers, marigolds)



– Sauce

In a mixing bowl, combine the sundried tomato paste with the Thai basil infused oil. Add the Sichuan pepper infused olive oil and the sherry vinegar.

– Dish

Arrange the chicken breasts in a roasting tin and coat with a little of the sauce.
Cook the chicken breasts in the oven for approximately 20 minutes on thermostat 6 (180°C).
Once they are fully cooked and nicely browned, remove from the roasting tin and keep warm.
Add the gnocchi to the roasting tin used to cook the chicken breasts, sprinkle over a little of the sauce and roast until they begin to brown.



Arrange one chicken breast on a plate and place some gnocchi on the side.
Scatter the basil, baby parsley shoots and flowers on top of the chicken breast.
Add a generous amount of the sauce onto the plate.




Download the recipe sheet, click here: