Best 4 Chicken Supreme With Truffle And Sage Recipes

ROASTED CHICKEN WITH TRUFFLE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat about a tablespoon of fat in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 10 minutes. Set the mushrooms aside to cool.
• Combine the thyme and rosemary and rub the mixture over the boned (skinless) side of the chicken. Season the skin side with salt and pepper. Heat the remaining 2 tablespoons fat in a large ovenproof skillet, over medium-high heat. Working in batches if necessary, brown the chicken, skin-side down until the skin is crisp, 7 to 10 minutes.
• Lay a slice of foie gras (if using) over the thigh of each chicken. Fold the breasts over the thighs so that the breasts sit on the thigh and leg meat and the skin is on the outside. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
• Transfer the skillet to the oven and roast, basting the chicken several times with pan juices. Cook until the thighs reach and internal temperature of at least 140 degrees F. and the juices run clear, about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
• Pour off all but about 2 tablespoons the fat from the skillet. Add the mushrooms, truffle oil, and cream and heat over medium-high heat, scraping any browned bits from the pan's bottom. Simmer until the cream reduces enough to coat the back of a wooden spoon, then season, to taste, with salt and pepper.
• Remove the molds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

CHICKEN SUPREME WITH TRUFFLE AND SAGE

Steps:

• For the chicken:.
• Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
• Season the chicken with salt and pepper.
• Preheat the oven at 350 degrees F.
• In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
• For the sauce:.
• Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
• Serve the chicken with oven-roasted Jerusalem artichokes.

CHICKEN BALLOTTINES WITH SAGE & PANCETTA

Steps:

• Firstly neaten the ends of the drumsticks. Using a small sharp knife, make a cut all around each chicken leg, about 4cm up from the knuckle end. Holding the leg like a gun, squeeze it tight to pull the skin taut, then scrape down to the bottom of the bone to remove the tendons and clean the bone, turning the leg as you go (scissors are good for cutting the tendons). Now position your knife across the bottom of the exposed bone and bash the knife with a rolling pin or meat mallet - the bone will break smoothly.
• Lay the chicken legs skin-side down, pull the flaps of skin back and cut the flesh with a very sharp small knife on either side of the thigh bone using a shaving action. Once the bone is exposed, prise it out, then twist and snap it with your fingers to free it from the drumstick. If it doesn't snap clean you may have to cut it. You now have a part-boned chicken leg.
• Lightly sauté the mushrooms in a little hot olive oil for about 5 minutes until lightly browned, season well and leave to cool. Open out the boned chicken legs and spoon in the mushrooms. Cut the end off each chipolata and squeeze the sausagemeat over the mushrooms, using the chipolata skin as a piping bag. Push sausagemeat with your fingers right to the top of the thigh, then close the flaps and pull the skin across to secure. Now roll the legs over to make the parcels as neat as possible, then hold the exposed bone and straighten out each leg.
• Cut 4 sheets of foil (enough to wrap each chicken leg comfortably). Lay 6-7 rashers of pancetta down the centre of each sheet, overlapping slightly, then put the chicken legs crossways over the pancetta and top each leg with 2 sage leaves. Lift up the edge of the foil that is furthest away from you, bring it over the chicken and press down on the chicken, so that the pancetta comes away from the foil and sticks to the chicken. Repeat with the other side of the foil so the chicken legs are all wrapped in pancetta.
• Roll each leg in the foil, tucking it in and pressing it tight to the chicken to form a neat cylinder. Lift the cylinder up by the bone at one end and roll the foil at both ends, twisting to make a cracker shape.
• Preheat oven to fan 200C/conventional 220C/gas 7. Put the chicken parcels on a baking sheet and roast for 15 minutes, turning them twice. Turning them like this ensures they will be evenly coloured. Turn the oven down to fan 160C/conventional 180C/gas 4 and roast for a further 30 minutes, turning once. Remove and allow to stand for 10 minutes. Unwrap, tipping the juices on to a plate.
• Heat 1 tbsp oil and a knob of butter in a non-stick sauté pan until hot and foaming. Put the chicken legs in the pan and brown over a high heat on all sides, basting frequently and turning with a pair of tongs. As they start to brown, add a few small knobs of butter one at a time to the fat in the pan (adding the butter a little at a time keeps it fresh and prevents scorching). Lift the chicken legs from the pan and roll them around in the juices on the plate so they pick up a nice glaze.
• Cut the stuffed thigh meat of each chicken leg on the diagonal into 3 slices each. Don't slice the meat too thin or it will get cold. Spoon the polenta on to the plates, stand the drumsticks in the middle and lay 3 slices of stuffed chicken in front. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side.

SUPREME CHICKEN

Steps:

• In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
• Sprinkle with cheese and bake 3-5 minutes more until cheese melts.