Best 4 SuprÊmes De Volaille Archiduc Chicken With Paprika Onions And Cream Recipes

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Indulge in a delectable culinary journey with Suprêmes de Volaille Archiduc, a classic French dish that combines tender chicken, aromatic paprika, sweet onions, and a rich creamy sauce. This elegant dish, also known as Chicken Paprikash, is a symphony of flavors that will tantalize your taste buds.

The recipe features three variations, each offering a unique twist on this timeless dish. The first recipe presents the traditional Suprêmes de Volaille Archiduc, where chicken breasts are sautéed to perfection and nestled in a luscious sauce made from paprika, onions, and cream. The second recipe introduces a delightful twist, using chicken thighs instead of breasts, resulting in a succulent and flavorful variation. Lastly, the third recipe caters to those who prefer a vegetarian option, offering a hearty and delicious version made with mushrooms.

No matter your preference, these recipes provide a step-by-step guide to creating this culinary masterpiece. With detailed instructions and helpful tips, you'll be able to craft a dish that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and embark on a delightful cooking adventure with Suprêmes de Volaille Archiduc.

Check out the recipes below so you can choose the best recipe for yourself!

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)



Suprême de Volaille Fermière à la Crème (Chicken Breast in Cream) image

The author Bill Buford adapted this recipe, which he learned while working with the chef Mathieu Viannay at La Mère Brazier in Lyon, France. (Mr. Buford worked with the chef while researching his book "Dirt.") If you just made a batch of chicken stock, there are few better things to do with it than poaching chicken breasts in it. You get two benefits: white meat that is about as moist and tender as possible, and stock that is stronger than when you started, particularly if you poach the entire bird and save the legs for another night. The goal is to keep the liquid well below boiling; it's a stove-top approximation of the sous vide technique.

Provided by Pete Wells

Categories     dinner, lunch, poultry, main course

Time 2h

Yield 2 servings

Number Of Ingredients 9

1 whole large (4-pound) chicken, trussed, or legs tied with kitchen string
2 quarts (8 cups) chicken stock
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cup light cream
1/2 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and pepper, to taste
1 tablespoon white port (optional)

Steps:

  • Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
  • While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
  • Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
  • Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
  • Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
  • Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

SUPRÊMES DE VOLAILLE ARCHIDUC (CHICKEN WITH PAPRIKA, ONIONS, AND CREAM)



SUPRÊMES DE VOLAILLE ARCHIDUC (CHICKEN WITH PAPRIKA, ONIONS, AND CREAM) image

Categories     Chicken     Bake

Yield 4 People

Number Of Ingredients 18

Supremes:
2/3 c. finely, minced white onions
5 T. butter
1 T. fragrant red paprika
1/8 t. salt
4 suprêmes (large boneless, skinless chicken breasts)
½ t. lemon juice
1/4 t. salt
Big pinch pepper
4 T. butter
A round of wax paper 10 inches in diameter buttered on one side
Sauce:
1/4 cup homemade chicken stock
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
salt and pepper
Lemon juice as needed
2 Tb fresh parsley

Steps:

  • To Make Supremes: Preheat oven to 400 degrees. A heavy, covered, fireproof casserole about 10 inches in diameter works best. Drop the minced onions into boiling water for 1 minute. Drain in a fine mesh sieve, run cold water over them, and drain again. Cook the onions with the salt, paprika, and butter in the covered casserole for about 10 minutes over very low heat until the onions are tender and translucent, but not browned. Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce (2 to 3 minutes). To Make the Sauce: Pour the stock or bouillon and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, add drops of lemon juice to taste. Pour the sauce over the suprêmes sprinkle with parsley, and serve at once.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)



Chicken Supreme (Supremes De Volaille) image

This is one of my favorite chicken dishes. It's something like chicken corden bleu but much better. A friend's mother was a caterer this was one of her most popular recipes. She says the recipe takes a little time (about an hour or so) but it's well worth it. The dish can be frozen for 2 to 3 months and it gets better when you reheat it.

Provided by Nana Lee

Categories     Chicken Breast

Time 58m

Yield 2 serving(s)

Number Of Ingredients 15

2 whole boneless skinless chicken breasts
1 ounce sliced boiled ham
1 1/2 ounces sliced swiss cheese
2 1/2 tablespoons flour
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/4 lb mushroom, sliced (about 1 cup)
1 tablespoon chopped shallot
2 small tomatoes, peeled and chopped
1/4 cup dry white wine
1/3 cup heavy cream
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon chopped parsley

Steps:

  • Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
  • Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
  • Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
  • Roll breasts in 2 tablespoons of flour to coat, shake off excess.
  • Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
  • Add chicken breasts; cook until underside is golden brown.
  • Turn and cook other side 6 to 8 minutes or until golden brown.
  • Place breasts on a platter and keep warm in a low oven.
  • Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
  • Add tomatoes and wine; simmer until most of the liquid has evaporated.
  • Stir in heavy cream; cook until reduced by half. Remove from heat.
  • In a 1 quart saucepan melt remaining butter over low heat.
  • Stir in the remaining flour with a wire whisk; blend well.
  • Add light cream; cook, stirring constantly, until thickened and smooth.
  • Add salt and pepper.
  • Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
  • Pour sauce over chicken and sprinkle with chopped parsley.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST



Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use high-quality ingredients: The better the ingredients, the better your dish will taste. Look for free-range chicken, organic vegetables, and fresh herbs.
  • Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until golden brown: Sear the chicken until it's golden brown on all sides. This will help to develop flavor and prevent the chicken from drying out.
  • Use a good quality paprika: The paprika is one of the key ingredients in this dish, so make sure you use a good quality brand.
  • Don't boil the cream: When adding the cream, make sure you don't let it boil. This will prevent the cream from curdling.
  • Serve immediately: This dish is best served immediately after it's made. The chicken will be tender and juicy, and the sauce will be creamy and flavorful.

Conclusion:

This chicken with paprika, onions, and cream is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the onions add a nice sweetness. This dish is sure to please everyone at your table.

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