After sampling this dish with multiple people and getting great feedback, I wanted to share with you all how I make mysuprême de volaille, French for “Chicken Suprême”, with root vegetables. I decided to add mashed red potato to this dish but will be excluding it from this recipe.

Like all dishes, proper mise en place is a must. The reason being, when you start cooking, there is no stopping to find ingredients. You risk messing up. This recipe may seem overwhelming at first. Just read through it a couple times, place all your ingredients in front of you, and practice.

 

Ingredients (chicken):

2 boneless chicken breasts (skin on)

Sea salt

Ground black pepper (fresh is better)

1-2 tbsp Grapeseed oil/canola/vegetable oil

4 garlic cloves

1/2 small bunch of thyme

4 tbsp Butter

2 shallots, sliced thin

1/8-1/4 cup brandy or white wine

3/4 cup reduced chicken stock (reduce 1 cup chicken stock to 1/4 the amount)

Ingredients (root vegetables):

4-6 Baby carrots

2-4 baby golden beets

2-4 baby red beets

1 small bunch rosemary

1/2 small bunch thyme

1 brunch parsley

Sea Salt

Directions

1. Preheat oven to 425. Remove chicken breast from refrigerator to allow it to come to room temp (2-3 minutes). Season w/ salt and pepper.

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2. Wash and dry all veggies. In a roasting pan place rosemary, thyme and parsley creating a bed for the root veggies. Season the bed with salt. Place your veggies in the herb bed and wrap with aluminum foil (tight seal). Place pan on stove top to get the cooking started (~1 minute). Once you hear crackling, transfer pan to oven and cook for 30-40 minutes depending on size.

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3. Place large skillet on medium high heat and add your oil. Lower heat to medium and add you garlic and thyme. Place chicken breast skin side down on hot pan. DO NOT MOVE CHICKEN UNTIL SKIN HAS BROWNED (~4min). Flip chicken and add 1-2 tbsp butter (depending on size of breast). As the butter melts, spoon over the chicken, BASTING the skin until golden (~3min). Flip chicken skin-side down and baste the other side. Remove the chicken from stove and transfer to oven (cook 10 min in oven). Once cooked, remove chicken from the oven and transfer chicken to a plate to rest. Drain the excess fat into a bowl

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4. Place skillet back over medium heat. Add shallots and remaining butter. Transfer garlic and thyme from the previous step back into the pan. Once shallots have caramelized, about 4 min, lower the heat and deglaze the pan with your brandy or white white. Scrape the bottom of the pan clean. Once the alcohol burns off (you’ll know because the alcohol smell will go away) add reduced chicken stock, stir, and season with salt and pepper. Let the sauce cook for a couple minutes, then pass through strainer. Press the shallots and garlic into the strainer. Place back over heat and reduce sauce to thicken it (~5min)

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5. Remove vegetables from oven and halve them. Arrange on the plate like a little garden. In the center of the plate you can spoon you mashed potato. Slice your chicken breast and transfer chicken pieces onto plate all at once. Drizzle your sauce on the chicken and veggies, but be careful not to put too much on the crispy skin.

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6. Serve to those you love and enjoy!