Supreme refers to the best part of the food – in the case of chicken, the breasts are considered the best part. For poultry or fish, supreme points to fillet. Chicken supreme means the boneless, skinless breast of chicken prepared in a variety of ways.
This dish features chicken breasts pan roasted with garlic, thyme, and butter. It is served with three different preparations of root vegetables -parsnips, carrots, potatoes – and also roasted zucchini topped with a vierge sauce . This delicious recipe provides a restaurant-style experience you can enjoy at home.
This is one of my favorite weekend lunch dishes. It’s easy to prepare and is loved by everyone (including the little ones). Before pan roasting the chicken breasts I prepare the root vegetables – sweet glazed carrots, creamy parsnip puree, mashed potato, and roasted zucchini topped with a vierge sauce. The vierge sauce is made from olive oil, lemon juice, chopped tomato, shallots, and white wine vinegar. This sauce perfectly balances all the flavors of the dish. I promise you will love it as much as we do.
Chicken Supreme with Root Vegetables Three Ways
ingredients
- four boneless, skin-on chicken breasts
- sea salt, to taste
- one tablespoon of freshly ground black pepper
- three tablespoons of grapeseed oil
- four garlic cloves, crushed
- a bunch of thyme
- one hundred and twenty five grams of butter
- five hundred grams of potatoes, for the potato puree
- one hundred and twenty five grams of cream, hot, for the potato puree
- two hundred grams of cold butter, cubed, for the potato puree
- warm water, as needed, for the potato puree
- three zucchini, sliced in half
- three tablespoons of olive oil
- one hundred and twenty five grams of tomatoes, peeled, seeded and chopped, for the vierge
- one teaspoon of minced shallots, for the vierge
- two tablespoons of olive oil,for the vierge
- two tablespoons of white wine vinegar, for the vierge
- two tablespoons of parsley, minced, for the vierge
instructions
Preheat oven to two hundred degrees C°. Remove the chicken from the refrigerator and allow it to come to room temperature.
Season the chicken well with salt and pepper, and place a pan over high heat and add the grapeseed oil.
Lower the heat to medium and add the garlic and thyme. Then place the chicken breasts, skin-side down, into the pan and grill until the skin releases and browns on the edges, which is roughly about three minutes.
Flip the chicken and add six tablespoons butter. As the butter melts, carefully and continuously spoon it over the chicken, basting the skin until golden. Then flip the chicken back to skin-side down and transfer the pan to the oven for about for minutes, until golden brown.
Remove the chicken from oven and transfer it to a plate to rest.
While the chicken rests prepare the potato puree: Place the whole, unpeeled potatoes in a small pot and cover with cold water. Slowly bring the water to a gentle simmer.
Cook the potatoes until they are extremely tender when tested with a paring knife. When ready, turn off the heat and working one potato at a time, remove from the water, split the potato in half, and using a potato press compress the potato and move to a clean bowl, leaving the skin behind.
Once all of the potatoes have been pressed, transfer them to a saucepan. Warm the saucepan over medium-low heat, use a
stiff rubber spatula to incorporate half of the hot cream into the potatoes, and beat in a few cubes of butter with the rubber
spatula until the butter is incorporated into the potatoes.Keep adding the cream and butter to create a creamy purée. Lastly, season with salt and top with more butter.
The last step is to pan roast the zucchini. Using a pairing knife, score the flesh of the zucchini in a crosshatch pattern so that the salt can penetrate it. Add salt onto the scored side of the zucchini and leave it for ten to fifteen minutes.
Pat the zucchini dry. Heat olive oil in an oven-proof fry pan until it’s shimmering and just beginning to smoke. Add the zucchini flesh side down in the oil and allow it to sear.
Cook for about five minutes and then immediately place the pan in a 200°C oven to roast for twenty minutes or until the zucchini are completely soft.
Transfer zucchini to paper towel–lined plate to blot excess oil. In the meantime, combine the tomatoes, shallots, parsley, olive oil and vinegar for the vierge sauce.
Arrange the zucchini on a serving platter. Then spoon the vierge sauce over the top, followed by a sprinkling of sea salt.
Serve by plating all of the elements together; including these sweet glazed carrot and creamy parsnip puree.
