Herbed Chicken Supremes with a Sweet Potato Fricassee and Maple Brussels Sprouts

Name: Herbed Chicken Supremes with a Sweet Potato Fricassee and Maple Brussels Sprouts
Total time: 95 min
Ingredients: 4 free-range chicken supremes, 225 g (1/2 lb) each; Salt; pepper; 3 g (1 tbsp) thyme; 15 ml (1 tbsp) vegetable oil; 170 ml (2/3 cup) water; 30 g (2 tbsp) unsalted butter; 15 ml (1 c. à soupe) maple syrup (preferably amber syrup for its rich flavour); 20 Brussels sprouts, trimmed; 3 large sweet potatoes, peeled and cut into large cubes; 2 French shallots, peeled and finely minced; 30 ml (2 tbsp) maple syrup (preferably amber syrup for its rich flavour); 10 g (2 tsp) unsalted butter

maplefromcanada.ca

Chef Olivier Perret shares his presentation of chicken supremes (boned breast, skin and wing on) with a maple sauce and vegetable sides. Bon appetit!

View full recipe on maplefromcanada.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at maplefromcanada.ca.

Share this recipe:

Cooking tools:

Oven
Pan
Grill
Skillet
Pot
Stove
Spoon
Whisk
Colander
Mixing bowl
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Plate

Ingredients

4 free-range chicken supremes, <strong>225 g</strong> <strong>(1/2 lb) </strong>each
Salt
pepper
3 g (1 tbsp) thyme
15 ml (1 tbsp) vegetable oil
170 ml (2/3 cup) water
30 g (2 tbsp) unsalted butter
15 ml (1 c. à soupe) maple syrup (preferably amber syrup for its rich flavour)
20 Brussels sprouts, trimmed
3 large sweet potatoes, peeled and cut into large cubes
2 French shallots, peeled and finely minced
30 ml (2 tbsp) maple syrup (preferably amber syrup for its rich flavour)
10 g (2 tsp) unsalted butter