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.
Ingredients:
2 chicken Legs
Chicken Stock
3 Tablespoons Flour
3 Tablespoons Butter
1 cup Cream
Lemon
Poaching;
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.
Supreme Sauce:
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.
Assembly:
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.
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