What is a Chicken Supreme? A Complete Guide

French chicken supreme is made with boneless chicken breasts that still have their skin on. It calls for sear the chicken and then roast it until it’s done. A wine sauce made with chicken stock, cream, and butter goes with the chicken.

It might sound fancy, but chicken supreme is really simple to make at home. This full guide will teach you everything you need to know to make tasty chicken supreme.

What is Chicken Supreme?

The term “chicken supreme” (suprême de volaille in French) refers to a boneless, skin-on chicken breast Traditionally, the wing bone or wingette may be left attached to the breast, which is known as an “airline cut.”

The chicken breast is typically seasoned seared to brown the skin then roasted in the oven until cooked through. It is served topped with a creamy pan sauce made by deglazing the pan and simmering aromatics in wine, chicken stock and cream.

Compared to boneless, skinless chicken breasts, chicken supremes keep moisture and flavor since the skin is left on. The skin also crisps up beautifully when seared.

Key Steps for Making Chicken Supreme at Home

Making restaurant-quality chicken supreme at home is easy to do with these key steps:

1. Prep the Chicken

• Purchase bone-in, skin-on chicken breasts. Split breasts work well.

• Remove the bones while leaving the skin intact. Save bones for stock.

• Pat the chicken dry and season with salt and pepper.

2. Sear the Chicken

• Heat oil in a skillet over medium-high heat.

• Place chicken skin-side down. Cook until skin is crispy and golden brown.

• Flip chicken and transfer skillet to oven.

3. Roast the Chicken

• Roast at 325°F until chicken reaches an internal temperature of 155°F.

• Remove chicken to a platter to rest.

4. Make the Pan Sauce

• Sauté aromatics like shallots and garlic in the skillet.

• Deglaze pan with wine or vermouth.

• Add chicken stock and simmer until reduced.

• Stir in heavy cream and cook until thickened.

• Strain out solids, then whisk in butter.

5. Put It All Together

• Pour sauce over rested chicken and garnish with parsley.

• Enjoy your restaurant-quality chicken supreme!

Chicken Supreme Ingredients

Chicken supreme features simple, flavorful ingredients:

• Chicken breasts – Bone-in, skin-on breasts are ideal. Skin keeps moisture in.

• Olive oil – For searing and sautéing. Butter can also be used.

• Aromatics – Shallots, garlic, herbs like thyme impart flavor.

• Wine – White wine or vermouth builds flavor in the sauce.

• Chicken stock – Enhances flavor and makes the sauce.

• Heavy cream – Thickens and enriches the sauce.

• Butter – Whisked in at the end for a silky texture.

• Parsley – Fresh parsley adds brightness as a garnish.

Tips for Making the Best Chicken Supreme

Follow these tips for foolproof, delicious chicken supreme made at home:

• Dry chicken well – Pat chicken dry before searing to help brown the skin.

• Sear skin-side down first – This renders fat and achieves crispy, brown skin.

• Use thick-bottomed pans – Allows chicken to cook evenly without burning.

• Let chicken rest – Carryover cooking will finish it off the heat.

• Make pan sauce while chicken rests – Takes advantage of tasty browned bits.

• Simmer gently – High heat can break or curdle the cream.

• Strain out solids – Results in a silky smooth sauce.

• Whisk in butter – Enriches sauce and adds body.

Serving Suggestions

Chicken supreme is delicious on its own, but can also be served with:

• Rice, pasta, potatoes or bread to soak up the tasty sauce

• Sautéed vegetables like asparagus, green beans or broccolini

• A fresh green salad

For special occasions, chicken supreme makes an elegant entrée. Garnish with fresh herbs or edible flowers.

Chicken Supreme Variations

Once you master the classic recipe, try these fun variations:

• Use herbs – Tarragon, rosemary, sage all pair well.

• Add mushrooms – Sauté mushrooms to make it chicken supreme marsala.

• Stuff it – With compound butter under the skin or a breadcrumb mixture.

• Meat alternatives – Try with turkey, duck or other poultry.

• Go boneless – Works well with boneless, skin-on chicken thighs too.

Chicken Supreme vs. Coq Au Vin

Chicken supreme is often compared to coq au vin, another French braise. While they are both classic French dishes using chicken in wine sauce, there are some key differences:

• Chicken parts: A whole chicken is cut up and used in coq au vin. Supreme uses just breasts.

• Vegetables – Coq au vin contains mushrooms, onions, lardons. Supreme focuses just on chicken.

• Cooking method – Coq au vin stews chicken. Supreme sears then roasts chicken.

• Preparation time – Coq au vin requires lengthy braising. Supreme is much quicker.

Frequently Asked Questions

What cut of chicken is best for chicken supreme?

Bone-in, skin-on split chicken breasts are ideal. The bone and skin keep the delicate breast meat moist and flavorful.

Can I use boneless chicken?

You can, but it may end up dry. Opt for boneless skin-on thighs which hold up better.

What wine pairs best with chicken supreme?

Dry white wines like Sauvignon Blanc, Chardonnay or French whites like Sancerre work well. Avoid oaky wines that will overpower.

Can I prepare chicken supreme in advance?

It’s best to serve chicken supreme freshly made. Chicken can dry out and sauces can break when reheated.

What sides go with chicken supreme?

Rice, pasta, roasted potatoes and vegetables are excellent pairings. A green salad balances the richness.

The Takeaway