In reply to the numerous requests from our B&B guests I thought, that it would be a good idea to put this recipe on the blog.
There is a story behind of the creating of this dish.
Seven years ago Peter ( my husband) and myself went to his son’s wedding. The wedding reception was absolutely wonderful with bride and groom arriving on a horse carriage, the sun shining and the church bells ringing. It was very beautiful and memorable.
And of course the celebration dinner…
When we got back home, it became my mission to find the recipe for the “Chicken Supreme” , that we’ve had at the wedding. But every recipe , that was available on the internet at the time , called “Chicken Supreme”, was not what I was looking for.
The only option was to try and recreate it in the kitchen.
And after a few goes, success! It was not that difficult to work out in the end.
Since all those years ago THE Chicken Supreme has become one of the favorite main courses at La Croix du Reh , our B&B, and every other guest, who ate it, asked for the recipe.
And so here it is:
CHICKEN SUPREME FROM GALYA’S KITCHEN
- 1 large onion, finely chopped
- 200 gr of quality SMOKED bacon or streaky bacon or lardons finely chopped
- 4 – 6 large boneless, skinless chicken breasts
- 100 ml of water or chicken stock ( if you don’t have fresh chicken stock, don’t use cubed stock, just water)
- Thyme 10-12 sprigs , leaves stripped and woody stems discarded ( I prefer fresh Lemon Thyme, but the dry Thyme will do a pretty good job)
- 100 ml of medium white wine heated to the boiling point
- 30gr of butter
- Salt , pepper
- 1 tsp Cornflour
- Preheat oven to 190°C
- On a dry pan ( no fat added) GENTLY fry bacon until golden and the fat melted away.
- In same pan add and GENTLY fry the thyme and the onion until soft and golden. If there is not enough fat in the pan, add some butter to help onion to golden. Remove from pan.
- Add the butter in the pan and quickly flash-fry seasoned ( a little salt and generous pepper) chicken just to get some golden color on both sides. Add the onion and bacon to the chicken. Careful with salt, as the bacon is usually quiet salty.
- Add the simmered wine. Add the stock (or water). Bring all up to the boiling point.
- Remove the pan from the hob, cover loosely with foil and put it into the preheated oven on a top shelf. Cook for 20min. Uncover ( don’t discard the foil) and bake for another 10 minutes
- Take the pan from the oven and pour the juices into the small deep pan to make a sauce, leaving the chicken in the original pan. Cover the chicken with foil and a thick kitchen cloth or towel and put it aside to rest.
- Meanwhile , heat the juices in the small deep pan, adjust seasoning and thicken it, using a table spoon of Cornflour stirred into 100ml of cold water.
- Once the sauce came to simmer and thickened, pour it back into the pan with chicken.
- Now it’s ready to be served with potatoes or rice and vegetables of your choice.