Seafood Twist on Chicken

Chicken supreme is one of those dishes that would seem like it had taken you more than a couple of hours cooking in the kitchen. The stew has that rich, savory flavor made even more special with a stuffing of anchovy and rosemary. At the L'Oustau de Baumaniere, chef Jean Andre Charial makes it in less than an hour and so can you.

The term chicken supreme, or suprême de volaille in French, refers to the chicken breast with the wing bone attached. This cut of the chicken yields a larger serving than usual. The chef sears the chicken supreme in a pan with butter until it turns golden brown. Not only does it seals in the juicy chicken, it also helps intensify the flavor of the chicken surface through browning, thereby producing a tasty dish that seeps into the fowl stock and cream as it cooks.

With such a focus on the chicken, it is advisable to purchase chicken meat that is fresh, not frozen. If you use frozen, you will have to defrost it, which in turn can make the chicken lose its natural moistness. Cook the chicken with the skin on so that it holds the juices in, increases tenderness, and makes it crispy and more flavorful. Take extra care in keeping the chicken skin and the whole form of the chicken supreme intact during the pan-frying. Use a nonstick skillet for this purpose.

Since the chicken is to be stuffed with salt anchovy, there is no need to marinate the chicken meat anymore. Anchovies are sold salted and packed in tins, which is the one used for this recipe. Pick the ones that are whole, not crumbled. They also should have a slightly rose tint, which is a good indication that their delicate flavor is intact. To further add depth and heft to the dish, the stuffed chicken is stewed in cream with carrots, onions, and fowl stock flavored with rosemary. Serve with a bottle of Arbois blanc for a nice lunch or dinner.

Ingredients

1 fatted chicken from Bresse about 3 2/3 lbs.
4 anchovy fillets
1 carrot
1 onion
2 spoons fowl fond
2 dippers cream, butter,
1 ½ tablespoons rosemary

1. Wash and pat dry the chicken supremes. Use a small knife to cut 5 or 6 slits into the meat. Stuff the anchovy pieces inside the slits.
2. Prepare the vegetables. Peel the carrot and onion. Slice into small, round pieces. Brown the supremes in a cocotte pan with 1 oz. butter for about 1 minute.
3. Then add the carrot and onion, 2 spoons fowl fond, and 2 dippers cream. Cook on a medium flame for about 15 minutes.
4. Add the rosemary into the sauce and reduce until smooth in consistency. Strain. Taste and season with salt and pepper as desired.