Chicken Supreme A La Restaurant Polidor

Description

This recipe is for chicken in a (french) supreme sauce. I had chicken supreme in paris at restaurant polidor that was to die for. I have been trying to replicate it at home for a while. This is what i came up with. Besides the beautiful sauce in this recipe, my favorite part is the gallon of chicken broth i end up with when i'm finished. The cooking time of three hours assumes you can chop the vegetables while the chicken is boiling for the first time. This is a wonderful recipe for a rainy autumn evening.

Ingredients

• Whole Chicken
• Salt
• Olive Oil
• Carrots
• Celery Ribs
• Onions
• Garlic Cloves
• Bouillon Cubes
• Cloves
• Fresh Thyme Sprigs
• Peppercorns
• Bay Leaf
• Flour
• Butter
• Fresh Ground Pepper
• Paprika
• Heavy Cream
• Potato

Instructions

1. Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered
2. Salt the water and bring to a boil over high heat
3. Immediately turn the water off, pour off the water and set the chicken on a paper towel and pat dry
4. Rinse the pot
5. Salt the chicken
6. Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides
7. Set the chicken aside once again
8. Add the carrot, celery, onion, and garlic to the pot with more oil if needed
9. Saute approximately 4 minutes until the some of the vegetables begin to brown
10. Deglaze the bottom of the pot with a small amount of water and increase the heat to high
11. Place the chicken back in the pot and cover with water once again
12. Add the boullion, cloves, thyme, peppercorns and bay and bring to a boil
13. Reduce heat to low and simmer for 40-50 minutes
14. While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes or until tender
15. Drain potatoes and set aside
16. Remove the chicken from the water and set aside to cool
17. Pour 3 cups of the cooking liquid through a thin mesh strainer and keep warm in a small saucepan
18. Once the chicken has cooled a bit, carve it and cut it into bite size pieces and place them in a bowl, putting any skin, scraps and the leftover carcass back into the large pot with the remaining cooking liquid
19. In a 3 quart saucepan, melt the butter over medium heat and add the flour
20. Reduce the heat to low and cook this roux for about 5 minutes
21. Remove the roux pan from heat and pour in reserved warm cooking liquid whisking continuously
22. Set over medium heat and add the paprika and season with pepper
23. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon
24. Add 1 / 4 cup of the heavy cream and bring to a boil again, whisking frequently
25. Season the sauce with salt and more pepper if desired, stirring after each addition
26. This step may be the most important in the recipe
27. Get the seasoning right!
28. Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed
29. It should be velvety and smooth but not quite as thick as a cheese sauce
30. Add the chicken and potatoes and simmer for 3 minutes to warm them up
31. Serve in shallow bowls with a side of crusty baguette or over rice
32. Garnish with a few fresh herbs to dress it up