Classic French Chicken Supreme Recipe @Chicken Recipes
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- Опубліковано 5 лют 2025
- Written / printable recipe here: keefcooks.com/...
Chicken stock recipe here: keefcooks.com/...
Chicken Supreme is one of the classics of French cookery, but the terminology can be confusing. A suprême of chicken refers to the breast, sometimes with the wingbone still attached. This is also known as 'airline chicken' because that's what airlines wanted 20 years ago. But there is also 'sauce suprême'. In this video recipe, I'll be using suprêmes of chicken with the skin on and wing bone attached, and drenching it in sauce suprême. This chicken supreme lives up to its name - deliciously tender chicken in a rich creamy sauce. But not only does it taste great, it's really easy to make too.
#ChickenRecipes
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You are the sweetest chef I have ever watched. Love you!
Feels like the friendly neighbour down the street is showing me his kitchen secrets. Thank you for sharing. I'm going to try this ASAP.
😀
I do so love how you explain such recipes. It makes them rather easy to follow along.
Thanks Ashe
Lets get you to 70k subscribers!!! It will be well deserved! Love all your recipes!! X
Yes, let's do that, and then not stop!
KeefCooks I’m in! 🙏🏼
it's 1am & I'm hungry after watching this!
can't wait to try the recipe. I love the way you explain how it's done!
Thank you - enjoy!
Bit of parsley and you've nailed it!
Thanks Chef! It's very useful and the way you show us is just perfect to learn how to cook. Appreciate. Can't wait to cook with this recipe!
Thank you very much!
The gravy along with the chicken looks good...
+Ray Mack's Kitchen and Grill Tastes good too!
Now on my to do list. Looks great Keef! Interestingly, my wife is French, we live in Spain and given your accent we both came from the same area of England! Now subscribed :)
Welcome Peter!
That was simple and elegant lookin cookin. Thanks for taking the time out to make this video. Subbed.-PawPaw
Thanks Paw Paw! We got lots Maw!
I love how he slaps that chicken with the black pepper >.
well i cooked and it taste good!!
from India!!
ohhhhhh chef it's a delicious recipe and easy to do!!!
wow made my mouth water !!! Very very nice ty for posting.
Thank you for watching!
Looks delicious, Keef. I had what they called a "suprême de volaille" in Lyon last year which was a de-boned leg and thigh disguised as an un-de-boned leg and thigh. It was very pleasant to cut into it and encounter no bone. On UA-cam I found a guy who de-bones a whole chicken carcass. Looks tricky...
Crikey - deboning without destroying is a bit like putting ships in bottles!
Thanks chef, this meal is lovely! I will cook it as soon as my broken toe heals so I can stand up on my foot and head to the kitchen. But need to know how did you prepared those potatoes, they look good to eat!
Thanks Marie. Those potatoes are a bit of a lazy cheat that I do sometimes. They're just pre-cooked spuds from the supermarket, tossed in a little butter and salt and roasted in a hot oven for 10-20 minutes.
very easy and looks so delicious thx chef !
Great 👌
Wow, I'm looking forward to making this lovely dish. Besides the Brocoli and carrots what is the 3rd veggie?
Roast potatoes.
@@Keefcooks Thanks. I wasn't sure.
i really made this people from his home site recipe and it is supreme thank you keef
Excellent!
Pollo con Salsa Supremo! Viva Mercadona! Mi encanta!
i enjoyed store bought, frozen, chicken supreme with white rice last century when WeightWatchers was all the rage
i just enjoyed the taste and texture
i am trained and have tried to recreate it from scratch at home but i've never found a decent recipe that tastes the same
Dear Keef, what a lovely recipe, as usual. They do not sell chicken breast with skin on where I live. I'll have to buy a whole chicken and portion it - but I will do it, because your recipe is definitely worth it. You did use sweet cream, not the sour one, didn't you?
Well I can finally shop tomorrow and chicken supreme top of my list followed another day by egg and bacon pie keef sure knows how to whet someone's appetite just spent the last month more or less living on cereals or sandwiches finally pay day tomorrow and I'll have enough money to buy a decent amount of food
Enjoy!
very nicely presented. thanks for sharing.
+WannaBite Thank you!
your very welcoe
hi ! great recipe! I loved it! I'm going to be making this for my French culture project ( my topic was food) but I have a question...how much cream do you add?
150 ml: www.keefcooks.com/classic-chicken-supreme-recipe/
Extremely good recipe . I really love it, and tried something like that in a very expensive Moscow restaurant. The only difference was that they used a famous white mushrooms for their creamy sauce. (And I think it also was a bit of pesto sauce, it's not authentic , but it's also extremely tasty)
+Alexander Von W Thank you!
Chicken has got to be my favorite among meats... and duck. And lamb. And salmon.
+Annakist76 Ah, salmon, one of the world's most underrated meats!
+KeefCooks Ha ha, I do consider it a meat :D Sadly it is stupidly expensive here, so I only get it very rarely :(
As a french, I can help you for some vocabulary: The chicken breast is called "Blanc de Poulet" Which means "White of Chicken". The supreme (Suprême) is indeed the breast and the base of the wing. I hope it will help you :)
Thank you for explaining this. I was wondering which part of the chicken the little bone was. Beautifully explained!
MMMmmmmm looks lush. Oh no where's Mrs Keef Cooks to taste test.
hi, sir please can you show as how to cook chicken stock please. really nice dish!
+shariful jewel Haha! Brilliant timing, I just published the stock recipe yesterday! Here iot is: ua-cam.com/video/Y87cyj2uIw4/v-deo.html
Thanks
yummy .. gonna try it
Good result but when you do the roux it's supposed to resemble sand not quite the same roux as if making a white sauce .... then add the chicken stock gradually for a veluté but still turned out ok 👍🏿
I don't know how you would achieve a sandy roux...
@@Keefcooks sorry you keep stirring it on a low heat untill it starts to dry then slowly add your stock it makes a more lighter veluté an not so "heavey " try it after a while of stiring on a low flame you'll see what I mean an the stock still absorbs in properly .....but your result was ok I'm not knocking it 👍🏿
Is the RAM Nafa Para Cocinar the same as "cooking cream" in English? advance thanks for the reply.
Don't know about 'cooking cream', but it's what we call single cream.
I shall make that this evening
I need to start cooking propper meals again for the last 4 months i have been living off micriwave food at some point i just stopped preparing food.
Good on yer!
good evening chef h are you I'm a Indian Continental chef
Hi chef,
Is it a mains or a starter please can you reply
Thankyou
Definitely a main!
@KeefCooks, are the broccoli and carrots raw or steamed?
+Samantha Emerald Nervana They are steamed.
Looks lovely Keef :-)
+Hazel B Thanks!
Nice
chef superb
I’ll pop down to mercadona to get the stuff
Love the hat
Hi,How you make chicken stock in brown colorkindly tell me pls
I don't think you can - chicken stock is golden. If you want brown stock you'd need to use beef bones.
Agreeing with KeefCooks that you can't really make chicken stock brown, you can still add som darker colour to your stock this way:
1) Put your chicken bones in the oven for about an hour.
2) Pull it out of the oven and cover the bones in tomato paste.
3) Put them back in the oven for another hour.
4) Finally, take the bones out the oven and do what you usually do to make your stock!
dipankar mandal leave the peel on the onion, but be sure it's dry and not spoiled. Also roast the bones.
wonder if you can help, or anyone out there can, I used to love the chicken supreme the British army made with rice however can not find the recipe anywhere, would love if you could not only find it but show us how to prepare it. desperate ex army squaddie.
Yummy looks lurvely
which flour is used for making sauce.?
I probably used plain white flour, but cornflour (corn starch) is also good
So basically it's sautéed chicken with gravy?
ONly if you think gravy has cream in it!
would it be fine if i use that sauce with fish?
I never have, but I reckon it would be ok. Only one way for you to find out!
Wow
For some reason UA-cam won't let me reply directly to Passionfruitfruit, but here's the answer, maybe you'll see it. I'm not sure what you mean by 'sweet cream'. I just used normal cooking cream - known as single cream in the UK - it's not soured, neither is it sweetened in any way. Hope this helps!
+KeefCooks Thank you, Keef. Yes, that answers my question, I know the type of cream you used. I wanted to make sure this was not a soured cream. Thanks again :)
+KeefCooks I've made this yesterday and it turned out delicious. The sauce really compliments chicken's delicate flavour. Really, it is the sauce that makes the dish. Thank you!
+passionfruitfruit You are most welcome!
how can I make the sauce at 1:15 ? :)
I made this for dinner tonight. It basically tasted like chicken covered in Heinz Chicken Gravy. Maybe I did something wrong but it didn't seem to be worth the effort.
Ah well.
TheGodYouWishYouKnew well the point is to not have a lot of effort. In addition to that, this recipe uses a lot less salt than the canned gravy.
Yummy 😋😋😋
Ooh yeah!
there's only the wife and me at home now.... can i save (freeze the sauce) thanks.... made it again and have left overs..
Certainly!
I know I know this is heresy but Vesta used to do a chicken supreme, it was the best thing you could buy in a box then the idiots stopped making it, heartbreak.
Not heresy at all Ian. I just checked on Amazon, no Chicken Supreme, as you say, but Chow Mein and Beef Curry still going strong - both of those were on the menu as kids - our intro to exotic forrin food. I might be tempted to place an order...
i see you shop at Mercadona :)
Not since moving back to England 5 years ago - it's a bit of a trek now.
@@Keefcooks chicken was delicious by the way! Thank you!
not sure if he is an idiot or he is genuinely taking pot shots at the french, either way its funny as hell!
Who?
In romania we call it, pui cu ciuperci
Cant access the website it acts like a virus attacking
It works fine for me - what happened exactly?
Did you touch the raw chicken then dip you fingers into your tub of pepper.. I believed your not supposed to touch anything in the kitchen after handling chicken due to contamination from raw poultry which will now be inside the pepper. Maybe I'm wrong but it's what I was taught
Yes, you're quite right. However, it's tricky to remember these things when you're also trying to remember to switch the camera and mic on. And I ain't dead.
Another hygiene snowflake
I'm glad to hear that. I've had food poisoning from Chicken in the past and it was no joke. I'm possibly over cautious but after being so sick I do try extra hard to handle chicken and meat in general with more respect. I understand you were making a video and had a lot to do but people are watching you and learning..
tolstitoo hygiene nazi. Lol
Yes, you should see Julia Child handling chicken though...she will make you cringe...I don't always soap my hands, but I rinse them myself...though I do sometimes permit myself to touch a container of seasoning, but try to remember to wipe it down with Clorox wips...but like the @KeepCooks, I ain't dead yet. One thing is don't overcook chicken or pork. We are told to literally dry it out here in America...pork should be slightly pink, but not bloody...chicken should...hard to explain, but I hate how people overcook pork and chicken because they are so afraid they are going to kill themselves.
I thought supreme sauce had mushrooms in it.
Ah. It doesn't. :-)
3:05 - how to basic?
???
I don't think he's in on the
Dank
Memerinos
Friendo
I've looked at urban dictionary. None the wiser.
KeefCooks How to Basic is a UA-cam channel that cooks and does other things in a sporadic and crazy way
Kool
I'm a germaphobic too... I wash my hands after even handling a wrapped up chicken package....
I'm not that bad!
who isn't!! seen enough cooking shows where chefs repeatedly go to the open salt jars fir more pitches though they have touched raw chicken a few times with washing their hands !! cringe time !!
😁😁😁😁😁😁
Seriously
?
Charly Althouse hii
what
Charly Althouse hi
Charly Althouse hello
So...It's not chicken supreme then is it!!
Isn't it? Why do you say that?
pretty sure the french don't say the word 'chicken'
Just as Brits don't say 'poo-lay'.
His English is very hard to understand:((((. But thanks for the videoo !!!:) great.
Whose English? Mine?
chopping board should be use red
In a commercial kitchen. It can be any colour I want in my house.
+ KeefCooks Well said Chef.
Please don't double dip in any containers while handling raw chicken people ⚠️☢⚠️
I think Rob's referring to the salt and pepper. It's a very very low risk (in fact salt kills most bacteria), but probably worth considering especially if you live somewhere where uncooked chicken is unsafe or if you have a dodgy immune system. I've seen many restaurant kitchens where 'double-dipping' is standard practice.
@@Keefcooks 2:56 mins in black pepper be safe just thinking of you bro 🤗🤗