Have you tried chicken supreme? This retro classical French dish is full of the delicious flavour of skin-on chicken, bacon, mushrooms, white wine, cream and tarragon.
Creamy, dreamy and perfect for entertaining or a quiet meal for two, this dish is also easy to do with only a little preparation.
It's all done in the same pan, so it makes entertaining a stress-free experience and the cleaning up is a doddle.
To make it simple, there are step by step instructions too!
Chicken seems to be by far the most popular meat to prepare and cook and you might be forgiven for getting a bit fed up with the same old recipes. So let's go back to a traditional French dish, based on classical cooking, that you may not have had before.
This is such a comfort dish, and a particular favourite of my husband, who loves all the variations too. The fact that it is easy and can be made in one pan on the hob means that you only really need a side dish, such as potatoes Parisienne, and dinner is done!
There's also plenty of sauce, for dunking the potatoes or vegetables, so no need for another pan either.
In fact, if you have all the ingredients to hand, your chicken supreme can be on the table in 30 minutes. After all, you only need to peel the garlic and shallots and you are ready to cook!
A chicken supreme, or suprême de volaille, is actually a cut of meat from poultry or a game bird, where the breast bone is removed but the skin remains intact. If the wing piece is still attached then it becomes a cutlet or côtelette de volaille.
Supreme sauce is a daughter sauce of the French mother sauce known as velouté. A velouté sauce is made with stock thickened with a roux, which is a mixture of butter and flour. The supreme element is the addition of cream to make it a much richer sauce.
Traditionally, it didn't have mushrooms and bacon in the sauce but they have often been used over the years.
The sauce can be served with anything, including fish and vegetables.
- Chicken - 2 large chicken cutlets, boneless and skin on or 4 medium chicken breasts.
- Olive oil - regular olive oil not extra virgin.
- Shallots - if you can get them then banana or long shallots are easier to peel.
- Bacon - ready cut smoked bacon lardons or other smoked bacon pieces.
- Garlic - fresh cloves.
- Mushrooms - button mushrooms look beautiful in the sauce and there is no chopping either!
- Tarragon - chopped fresh or 1 teaspoon of dried.
- Stock - chicken stock or vegetable stock.
- Wine - dry white wine such as a Sauvignon Blanc.
- Mustard - use Dijon mustard for its distinct flavour.
- Cream - double or heavy cream.
- Flour - plain or all purpose flour for the roux.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper.
See recipe card for quantities.
- Large deep frying pan or skillet
- Wooden spoon
Peel and chop the shallots.
Put the olive oil in a large pan over a medium heat and cook the shallots for about 5 minutes until soft and translucent.
Add half of the butter and tip in the mushrooms and lardons for a further 5 minutes, stirring occasionally.
Peel and crush the garlic and add it to the pan, stirring for 1 minute.
💭 Top tip
- Cooking the garlic removes its bitter flavour and brings out the sweetness but garlic tends to burn very quickly, so always cook for a minute when frying.
Remove the mushroom mix from the pan with a slotted spoon and place in a bowl.
Pat the chicken dry with kitchen paper and season all over with the salt and pepper.
Add the remaining butter to the pan and place the chicken in, skin side down.
Cook for about 10 minutes until the skin is really crisp and golden then turn over and cook for a further 5 minutes.
The chicken should be just cooked by now. Use a skewer to check if the juices are running clear. If not, let them cook for a few minutes longer.
Add the flour to the pan and use a wooden spoon to stir into the buttery juices for 1 minute.
Pour in the wine and cook for a minute then stir in the stock and tarragon.
The mixture should start to thicken as it comes to the boil. Turn the heat down to a simmer before adding the cream.
Return the mushroom mixture to the pan and stir the sauce well to combine.
Check the seasoning before serving.
For presentation, I like to serve the sauce in a dish with the chicken breasts placed skin side up. If you have any extra chopped tarragon sprinkle it over the top.
Carve each breast into 2 portions and serve with the sauce.
🥗 Side dishes
I think that a lovely crispy potato dish goes well with this chicken so why not try a few of my favourites? They are perfect for dipping in that creamy sauce!
These vegetable side dishes would be perfect too.
- Chicken - use skinless chicken breast or turkey breasts cut into pieces instead if you prefer. Keep in mind that without the skin and with different thickness, you will need to vary the cooking time.
- Mushrooms - use white mushrooms and cut them into quarter.
- Bacon - use sliced bacon and cut into small pieces or cubed pancetta if you can't get lardons.
- Bacon - try diced Spanish chorizo sausage for a spicier flavour.
- Wine - use 2 tablespoons of brandy or cognac if you prefer or leave the alcohol out all together and replace with an equal amount of stock.
- Vegetables - use pearl onions or small shallots in place of, or in addition to the mushrooms.
- Tarragon - use parsley or thyme instead.
This dish is best served straightaway, but otherwise allow any leftovers to cool to room temperature and then cover and refrigerate for up to 3 days.
As the dish has cream in it I don't recommend freezing.
More chicken recipes to try
- large deep frying pan or skillet
- wooden spoon
- slotted spoon
- sharp knife
- garlic crusher - optional
- 4 chicken breasts skin on or 2 large chicken cutlets
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 teaspoon salt flaked sea salt
- ½ teaspoon pepper freshly ground black pepper
- 2 shallots peeled and finely chopped
- 100 g bacon smoked bacon lardons
- 2 cloves garlic peeled and crushed
- 1 tablespoon flour plain or all purpose
- 100 ml white wine fry
- 100 ml chicken stock
- 300 ml double cream heavy
- 1 teaspoon Dijon mustard
- 1 tablespoon tarragon fresh, chopped or 1 teaspoon dried
- 200 g mushrooms button
- Put the olive oil in a large pan over a medium heat and cook the shallots for about 5 minutes until soft.
- Add half of the butter and tip in the mushrooms and lardons for a further 5 minutes, stirring occasionally.
- Peel and crush the garlic and add it to the pan, stirring for 1 minute.
- Remove the mushroom mix from the pan with a slotted spoon and place in a bowl.
- Pat the chicken dry with kitchen paper and season all over with the salt and pepper.
- Add the remaining butter to the pan and place the chicken in, skin side down.
- Cook for about 10 minutes until the skin is really crisp and golden then turn over and cook for a further 5 minutes.
- Add the flour to the pan and use a wooden spoon to stir into the buttery juices for 1 minute.
- Pour in the wine and cook for a minute then stir in the stock and tarragon.
- The mixture should start to thicken as it comes to the boil. Turn the heat down to a simmer before adding the cream.
- Return the mushroom mixture to the pan and stir the sauce well to combine.
- Check the seasoning before serving.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended'
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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