Poulette Suprême sauce Escoffier style recipe
Poulette Suprême sauce – Escoffier style, is a classic French recipe. It is chicken cooked in Suprême sauce which is a derivative of Velouté Sauce. Chef Sandeep Das shares the recipe for our readers.
It’s been quite some time now since I shared a recipe with you all. I was working on my Instagram account. In fact, why don’t you have a look at it? The ID is https://www.instagram.com/foodlovers332/. However, the love which you have shown on this platform has brought me back to share yet another luscious recipe with you all. I have shared with you various recipes from the India kitchen. So I thought why not change the trend and share a French recipe with you all, hence I present Poulette Suprême sauce – Escoffier style
For the sake of a global understanding, Poulette means Chicken and Supreme sauce is a derivative of one of the mother sauces in French cuisine – the Velouté Sauce. Supreme is made by adding reduced chicken stock to the Velouté. So here is the recipe for the sauce.
Ingredients:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups chicken stock
200 gm Chicken leg
1 tbsp chopped garlic
1 tbsp chopped
1 tsp parsley
1 tsp black pepper powder
Salt to taste
Instructions:
Marinated chicken with salt and black pepper for 1 hour
Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for about 2-3 minutes to make a roux. Keep it aside to cool down.
In a separate pan heat chicken stock and bring to boil.
Add the chicken stock a little at a time to the roux. Remember the secret to a lump-free sauce is to add hot liquid to the cold roux.
Whisk the sauce continuously to prevent lumps from forming.
Increase the heat to high and bring the sauce to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add reduced chicken stock (reduce 1 cup to 2 tablespoons).
Strain the sauce through a fine-mesh sieve to remove any lumps or impurities keep aside.
Heat pan add butter and chopped garlic. Sauté for a few minutes add onion and sauté for another two minutes.
Add chicken sauté from both sides till color changes.
Now add the chicken stock and cover. Simmer till chicken tender.
Remove the chicken and keep it aside.
Heat a supreme sauce add the chicken and chopped parsley, give it a mix, check the seasoning, and simmer for 1 – 2 minutes.
You can serve it with Pilaf Rice or Baguette.
Bon Appétit
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