Chicken
Poached Chicken with Supreme Sauce
Tender poached chicken takes center stage in this elegant dish, complemented by a rich and velvety supreme sauce. The chicken is delicately cooked to preserve its natural juiciness, while the sauce, crafted from a blend of chicken stock, cream, and butter, adds a luxurious depth of flavor. This classic combination offers a harmonious balance of textures and tastes, making it a timeless favorite for any dining occasion.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Submerge the chicken in hot water and quickly bring it to a simmer, skimming off any scum and fat.
Add the vegetable slices, salt, bay leaf, and peppercorns.
Poach in a shallow dish for 30 to 45 minutes. Check the chicken with a fork—the fork's tip should pierce the thickest part of the breast or leg, and the juices should run clear. If the juices are pink, continue cooking.
Take the chicken out of the stock and keep it warm. Strain the stock and set aside 1½ liters. If there's any excess, you can reduce the stock.
Make a roux and add the measured stock (1.5 liters), cooking the sauce gently for about 20 minutes. Strain it through a mesh sieve, checking for quantity and consistency. Season with salt, lemon juice, and cream.
Taste and adjust the seasoning.
Remove all skin, cut the chicken, arrange the pieces, and coat them with the sauce.
Ingredients
3 kg Chicken (flamed/washed) with Legs and Breasts separated
Hot Water
150 grams White Vegetables, sliced (Onion, Leek, Celery)
2 Bay Leaves
Salt
20 Black Peppercorns, crushed
80 grams Butter (for Roux)
120 grams Flour (for Roux)
A few drops of Lemon Juice
2 dl Fresh Cream