Poached Chicken with Sauce Suprême - Illustrated recipe - Meilleur du Chef
'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.
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
More Like This
Poule au Pot (Poached Chicken) - Illustrated recipe - Meilleur du Chef
meilleurduchef.com
Michel Roux's Poached Chicken Salad With Sauce Mousquetaire Recipe | Food Network UK
foodnetwork.co.uk
Poule au pot (French one pot chicken)
ohmydish.com
Poached chicken: recipe and tips | Fine Dining Lovers
finedininglovers.asia
Poule au pot with stuffing balls & garlic cream recipe | Good Food
bbcgoodfood.com
Poached chicken: recipe and tips | Fine Dining Lovers
finedininglovers.co.uk
Poule-au-pot recipe | olivemagazine
olivemagazine.com
Sautéed Chicken au Poivre with Mushrooms and Scallions
sumnerhayes.com