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Chicken Supreme (A La Restaurant Polidor)

The first time I tasted Chicken Supreme, it wasn’t in Paris, but in a tiny, dimly lit bistro in Montreal’s Plateau neighborhood. The rain was coming down in sheets outside, and the warm, creamy sauce blanketing tender chunks of chicken felt like the culinary equivalent of a hug. The aroma alone, a blend of rich broth, herbs, and a hint of something almost nutty, was enough to transport me to a Parisian cafe. I spent the rest of that evening dissecting the flavors, determined to recreate the magic in my own kitchen, and that search ultimately led me to this recipe – my homage to the classic dish and a cherished memory.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

1 whole chicken (3-4 lbs)
Salt
Olive oil
3 carrots, unpeeled, coarsely chopped
2 celery ribs, coarsely chopped
2 small onions, peeled and quartered
4 garlic cloves, smashed, peeled and halved
2 bouillon cubes (optional) or 2 teaspoons bouillon paste (optional)
4 cloves
4 fresh thyme sprigs or 1 teaspoon dried thyme
4 peppercorns
1 European bay leaf
4 tablespoons flour
4 tablespoons butter
Fresh ground pepper
1 teaspoon paprika
1/4 – 1/2 cup heavy cream
1 lb potatoes, peeled and cut into bite-size pieces

Equipment Needed

Large pot
Paper towels
Thin mesh strainer
Small saucepan
3-quart saucepan
Whisk

Instructions

Place the chicken in a large pot and fill the pot with cold water until the chicken is completely covered.
Generously salt the water and bring to a boil over high heat. This initial boiling helps to remove any impurities and contributes to a cleaner-tasting broth.
Immediately turn off the heat, carefully pour off the water, and set the chicken on a paper towel to pat it dry. Rinse the pot to remove any scum that may have accumulated.
Salt the chicken thoroughly. Add 2 tablespoons of olive oil to the pot over medium-high heat and brown the chicken on all sides. This step develops a rich, savory flavor in the meat. Once browned, set the chicken aside once again.
Add the carrots, celery, onion, and garlic to the pot, adding more oil if needed. Sauté for approximately 4 minutes, or until some of the vegetables begin to brown. This creates a flavorful base for the broth.
Deglaze the bottom of the pot with a small amount of water, scraping up any browned bits stuck to the bottom. Increase the heat to high. Place the chicken back in the pot and cover with water once again.
Add the bouillon, cloves, thyme, peppercorns, and bay leaf, and bring to a boil. Reduce heat to low and simmer for 40-50 minutes. The long simmering time allows the flavors to meld and the chicken to become incredibly tender.
While the chicken is simmering, boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 15-20 minutes, or until tender. Adding olive oil to the boiling water can prevent the potatoes from sticking together. Drain the potatoes and set aside.
Remove the chicken from the water and set aside to cool. Pour 3 cups of the cooking liquid through a thin mesh strainer into a small saucepan. Keep the strained liquid warm in the saucepan. The strained liquid will be the base of your supreme sauce.
Once the chicken has cooled a bit, carve it and cut it into bite-size pieces. Place the cut chicken in a bowl. Put any skin, scraps, and the leftover carcass back into the large pot with the remaining cooking liquid. Simmer this mixture for a few more hours, and you will have roughly a gallon of beautiful chicken stock.
In a 3-quart saucepan, melt the butter over medium heat and add the flour. Reduce the heat to low and cook this roux for about 5 minutes, stirring constantly. Cooking the roux is crucial for thickening the sauce and removing the raw flour taste.
Remove the roux pan from the heat and pour in the reserved warm cooking liquid, whisking continuously to prevent lumps from forming. Set the pan over medium heat, add the paprika, and season with pepper. Continue whisking until the sauce comes to a boil and thickens enough to lightly coat a spoon.
Add 1/4 cup of the heavy cream and bring to a boil again, whisking frequently. The heavy cream adds richness and smoothness to the sauce.
Season the sauce with salt and more pepper if desired, stirring after each addition. This step may be the most important in the recipe; get the seasoning right! The sauce should be well-seasoned but not overly salty.
Add more heavy cream if necessary until a spoon dipped in the sauce has a thick coating when removed. It should be velvety and smooth but not quite as thick as a cheese sauce. The consistency is key to a perfect supreme sauce.
Add the chicken and potatoes to the sauce and simmer for 3 minutes to warm them up. Be careful not to overcook the chicken at this point, as it can become dry.
Serve in shallow bowls with a side of crusty baguette or over rice. Garnish with a few fresh herbs to dress it up. Fresh parsley or chives add a pop of color and freshness.

Expert Tips & Tricks

For an even richer flavor, use homemade chicken stock instead of water and bouillon.
If the sauce is too thick, add a little more chicken stock to thin it out.
If the sauce is too thin, whisk together a tablespoon of flour with a tablespoon of cold water and slowly whisk it into the simmering sauce until it thickens.
Don’t skip the step of browning the chicken! It adds a ton of flavor to the dish.
Taste and adjust the seasoning frequently throughout the cooking process.
For a brighter flavor, add a squeeze of lemon juice to the sauce just before serving.

Serving & Storage Suggestions

Serve Chicken Supreme hot in shallow bowls alongside crusty bread or rice to soak up the delicious sauce. A sprinkle of fresh herbs like parsley or chives adds a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock if needed to thin the sauce.

While freezing is not recommended due to the cream-based sauce potentially separating upon thawing, it can be done. Ensure the dish is completely cooled before freezing in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop. The texture might be slightly altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	175mg	58%
Sodium	300mg	13%
Total Carbohydrate	25g	9%
Dietary Fiber	4g	14%
Sugars	5g	–
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free Version: Substitute the butter with plant-based butter and the heavy cream with full-fat coconut milk for a dairy-free option.
Gluten-Free Version: Replace the flour with a gluten-free all-purpose flour blend or cornstarch to thicken the sauce.
Vegetarian Version: Substitute the chicken with mushrooms or other hearty vegetables for a vegetarian take on the classic dish. Use vegetable broth instead of chicken broth.
Spicy Version: Add a pinch of red pepper flakes to the sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skin-on chicken pieces instead of a whole chicken?
A: Yes, you can. Adjust the cooking time accordingly, ensuring the chicken is cooked through. Browning the skin will add extra flavor.

Q: Is it necessary to strain the cooking liquid?
A: Straining the liquid removes any solids and creates a smoother sauce, but it’s not strictly necessary. If you prefer a rustic sauce, you can skip this step.

Q: Can I make this dish ahead of time?
A: Yes, you can make the sauce and cook the chicken separately and combine them just before serving. This is a great way to break up the cooking process.

Q: What other vegetables can I add to this dish?
A: Peas, green beans, or asparagus would be delicious additions. Add them during the last few minutes of cooking to prevent them from overcooking.

Q: How can I prevent the sauce from getting lumpy?
A: Whisk the flour into the melted butter thoroughly and cook the roux over low heat for the specified time. When adding the warm chicken stock, whisk constantly to prevent lumps from forming. If lumps do occur, you can strain the sauce through a fine-mesh sieve.

Final Thoughts

This Chicken Supreme recipe, inspired by the flavors of Restaurant Polidor, is more than just a dish; it’s an invitation to create a moment of comfort and warmth in your own kitchen. Don’t be intimidated by the seemingly long cooking time—much of it is hands-off simmering, allowing the flavors to develop and deepen. I encourage you to give it a try, adjust the seasoning to your liking, and share your creations with those you love. Pair it with a crisp white wine for a truly delightful experience. Bon appétit!

Chicken Supreme (A La Restaurant Polidor) Recipe