September is National Chicken month. Try my Poached Chicken Legs with Supreme Sauce. We made this dish during chicken week at L'Academie de Cuisine. First we butchered a whole chicken and we used each part to make a dish. You will love the creamy Supreme Sauce.
2 chicken Legs
3 Tablespoons Flour
3 Tablespoons Butter
1 cup Cream
In a small pot, put chicken legs in and cover with warm stock. Chicken should be submerged in the stock. Simmer slowly for 20-30 minutes. Add a little salt. When chicken is cooked, remove and cover.
This creamy veloute sauce is the perfect accompaniment to poached chicken.
Melt butter in sauce pan over medium low heat. Add flour and cook for a few minutes while constantly stirring with a wooden spoon. Remove from heat.
Reduce stock to half to concentrate. Bring it to a boil. Add rue and whisk it well. Bring back to a boil so rue can cook to get rid of the flour taste. Stir in cream and gently simmer for a couple minutes. Add ½ of a lemon’s juice. Smooth it out with butter. You could pass it to make it smoother or remove lumps. Taste and adjust seasoning as necessary.
Remove skin from chicken legs. Put chicken into the sauce. Plate it and serve with rice or carrots.
*Don’t remove the skin too early or it will dry up.
*Veloute: White Stock that is thickened with roux and used as a sauce or soup base. It is one of the mother sauces.