Creamy Poularde Supreme

• To know everything about the poularde: click here.
  

How to Prepare a Chicken Supreme

• A supreme is a chicken breast with the wing bone attached. It is a classic French preparation for cooking chicken breast. To prepare it, hold the tip of the wing and cut through the joint at its base. This step remains optional.
  

Sous-Vide Cooking Method

• Set your thermal immersion circulator to 148°F/64-66°C. Fill a large bag with the supremes (skin side down), and scatter the crushed garlic an herbs on the flesh. Vacuum-seal. Completely immerse the bag in the water bath. Cook for 3 hours. After cooking, immediately transfer the meat to an ice bath to stop the cooking process quickly. This step is crucial for food safety and texture. After an hour or so, remove the bag from the cold water and refrigerate overnight. The cooked suprême can be refrigerated at this point for up to 5 days.
  
• Remove the chilled cooked meat from the bag and plastic wrap and drain. Reserve the rendered juices—this potent flavor concentrate will be added later to enrich the creamy poularde dish.
  
• Cut each supreme into 2 portions, so 8 total.
  

Main Dish

• Boiled and peel potatoes. Season them with salt and pepper.
  
• Trim the stems from the mushrooms, rince them clean, and slice. Peel and cut onion into thin slices.
  
• Heat a sautoir (or large skillet) over medium-high heat and add the fat. Lightly sprinkle salt over the bottom of the pan (it creates a-non-stick effect), then sear the supreme halves skin-side down (work in two batches if needed). Season the flesh side with salt and pepper, and cook for about 8 minutes, until the skin is golden brown and crisp. Transfer the seared chicken to a large bowl. Remove and reserve some of the rendered fat for garnish.
  
• In the same pan containing the fond, sweat the onions and mushrooms over medium-high heat for about 5 minutes, stirring occasionally. Season with salt and pepper. Stir in the flour, then deglaze with white wine. Add the heavy cream and vin jaune, bring to a boil, and simmer for 20 minutes.
  
• Arrange the supremes skin side up, and pour in the rendered juice. Cook on low for 5 minutes until the meat is warm.
  
• Meanwhile, sauté the prepared chanterelle.
  
• Arrange the poularde supremes along with the creamy sauce and potatoes in a shallow dish. Top with the sautéed chanterelle. Bon appétit!
  

Traditional Cooking Method

• Heat a sautoir over medium-high heat and add the fat. Lightly sprinkle salt over the bottom of the pan (it creates a-non-stick effect), then sear the raw supreme halves skin-side down. Season the flesh side with salt and pepper, and cook for about 8 minutes, until the skin is golden brown and crisp. Transfer the seared chicken to a large bowl. Remove and reserve some of the rendered fat for garnish. In the same pan containing the fond, sweat the onions and mushrooms over medium-high heat for about 5 minutes, stirring occasionally. Season with salt and pepper. Stir in the flour, then deglaze with white wine. Add the seared breasts, skin side up, along with the rendered juices, heavy cream and vin jaune. Add more cream if needed, until it comes almost up to the skin. Bring to a boil, then reduce the heat and simmer for 25 minutes. Arrange the cooked potatoes and simmer for 5 more minutes until the meat is cooked through. Garnished with sautéed chanterelle if desired. Enjoy!