Poached Chicken with Sauce Suprême - Illustrated recipe
'Poule au pot sauce suprême' is a classic French recipe! Follow our easy recipe with step-by-step, illustrated instructions and enjoy a homemade poached chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
Cooking tools:
- Stockpot
- Fine-mesh sieve
- Ladle
- Spider strainer
- Saucepan
- Whisk
- Spatula
- Fine sieve
- Tray
- Chef's knife
- Cutting board
- Peeler
- Colander
- Butcher's twine
- Stove
- Oven
- Measuring cup
- Kitchen scale
- Spoon
- Plate
- Serving platter
- Pot
Ingredients
- 1 chicken
- 1/2 lemon
- 2 leeks
- 1 celery stick
- 1 bouquet garni
- 6 carrots
- 6 cloves
- 3 onions
- Coarse salt
- Chicken stock
- 130g unsalted butter (90 + 40g)
- 90g flour
- 1 1/2 litres of chicken stock
- 30g crème fraîche
- A splash of Madeira wine (1 bottle cap)
- 400g long-grain white rice
- 120g unsalted butter (80 + 40g)
- 2 onions
- 1 1/2 litres chicken stock (or leftover broth after poaching the chicken)
- Salt
- Pepper
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