Chicken Supreme
Hello lovely peoples of YouTubes! Gennaro is once again, back at Jamie's Italian, whipping the chefs into shape and cooking a lovely chicken supreme for us - with chicken olives, tomatoes and crispy sage. It is fantastic and you will be loving it.
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Bringing back a classic and adding my twist | Creamy Chicken Supreme
Pan-fried supreme of chicken with crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection - especially when served with creamy mashed potato!
Free printable recipe is available on our site:
Ingredients:
1 tablespoon oil
150 g (5.3 oz) pancetta cubes
4 chicken supremes or you can use 4 skin-on boneless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
2 cloves garlic peeled and minced
120 ml (½ cup) dry white wine
120 ml (½ cup) chicken stock
240 ml (1 cup) double (heavy) cream
To Serve:
Mashed potato
Green vegetables
Black pepper
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
3. Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
4. Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
5. Cook for 5-6 minutes, until golden, then turn the chicken over.
6. Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
7. Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
8. Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
9. Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
10. Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
11. Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
12. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
Notes:
Can I make it ahead?
This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won't be as crispy when reheating, unfortunately.
Make the dish, then cool, cover and refrigerate for up to a day.
Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.
Can I freeze it?
Again, I do prefer this dish served right sway, but you can freeze it. Cook the dish, then cool, cover and freeze. Defrost in the refrigerator, then reheat as per the 'make ahead' instructions above.
Leftovers
If you're looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.
Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.
Reheat in a pan, over a low heat, or in the microwave.You may need to add a splash of stock to loosen up the sauce.
Ensure the chicken is piping hot throughout and evenly cooked before serving.
Ingredient swaps
Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that's already in there)
Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipe
You can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
#CookingShow #Recipe #classic
How to make supreme sauce | culinary techniques | French cooking academy
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This supreme sauce tutorial for beginners will gave you all the information you need on how to easily make that classic French sauce. SUBSCRIBE: | WATCH NEXT Bearnaise sauce► | MERCH:
The supreme sauce is qualify as a small sauce or daughter sauce. it is a derivative from the veloute mother sauce. it can be used as an accompaniment for roast chicken, chicken steaks, as a filler for chicken pie, or even just served with mash potatoes
INGREDIENTS (4 to 6 pers)
500ML OF CHICKEN STOCK
15 GRAMS BUTTER ( for the roux)
15 GRAMS ALL PURPOSE FLOUR ( for the roux)
150 ML OF DOUBLE CREAM ( HEAVY WHIPPING CREAM)
25 GRAMS BUTTER
2 TABLESPOON LEMON JUICE (optional)
A PINCH OF CAYENNE PEPPER
A PINCH OF SALT AND WHITE PEPPER
A PINCH OF GRATED NUTMEG
Note: make sure you use a reduced chicken stock. (use 750 ml and leave to reduce it to 500 ml)
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