Creamy Poularde Suprême #shorts #youtubeshorts #cooking

By Bruno Albouze · 60 min

Ingredients

Instructions

1. Sous-vide: set the water bath to 64-66°C (148°F). Place the supremes skin side down in a large bag with the crushed garlic and herbs on the flesh, vacuum-seal, and fully immerse. Cook for 3 hours.
2. Chill the bag quickly in an ice bath for about an hour, then refrigerate overnight. The cooked supremes keep up to 5 days.
3. Remove the meat from the bag and drain, keeping the rendered juices. Cut each supreme into 2 portions (8 total).
4. Boil and peel the potatoes, then season with salt and pepper.
5. Trim, rinse and slice the mushrooms. Peel and thinly slice the onion.
6. Heat a pan over medium-high heat with the fat and a light sprinkle of salt. Sear the supreme halves skin side down for about 8 minutes, until golden and crisp. Season the flesh with salt and pepper. Move the chicken to a large bowl and keep some rendered fat aside for garnish.
7. In the same pan, sweat the onions and mushrooms over medium-high heat for about 5 minutes, stirring often. Season with salt and pepper, stir in the flour, then deglaze with the wine.
8. Add the cream and vin jaune, bring to a boil and simmer for 20 minutes.
9. Place the supremes skin side up in the sauce, add the rendered juices, and cook on low for 5 minutes until warm.
10. Sauté the chanterelles while the chicken warms.
11. Serve the supremes, sauce and potatoes in a shallow dish, topped with the chanterelles.

Summarized from Bruno Albouze's video. Watch it for the details.

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