Chicken and rice with supreme sauce. (one of these must try French recipes)
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- Опубликовано: 14 авг 2024
- The chicken and rice supreme is a classic French recipe that celebrates the taste of chicken. Plenty of homemade chicken stock is used to poach the chicken then cook a pilaf rice and finally make the famous supreme sauce.
However the big challenge here is to get your chicken stock concentrated enough so that the taste really shine throughout the sauce it si based on.
In this video you will see that I actually went with the idea that I could get away with using the slightly reduce chicken stock I made in previous video and use that for this whole recipe.
Escoffier was hinting on his book that you need to have strong and perfectly reduce stock already at hand plus some other things like chicken essence amongst other thing to get the sauce done right.
Note that to make that recipe properly and finish it in time for serving you need to have at least 2 cups of concentrated chicken stock made from the reduction of 4 cups of the white chicken stock we have made in the previous video)
FOR WRITTEN RECIPES
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Good videos to watch that will help making that recipe:
How to make the chicken stock:
• Chicken stock recipe f...
How to make the bouquet garni:
• How To Make a Bouquet ...
Video on how to white cook the mushrooms:
• Bouchée a La Reine: a ...
How to make the parchment paper lid:
• How to make a circle o...
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POT AND PANS:
Large stock:
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Saucepans:
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My favorite whisk
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COOKING TIME:
Chicken:
45 minutes plus 15 minutes resting time.
For the Rice 20 Minutes at 180 celcius
Veloute (Supreme sauce) :
Reduce the veloute on low to medium heat for 10 minutes first then add the mushroom juice the cream and reduce again for 10 minutes. add the chicken essence and reduce again until the chicken flavour become predominant in the sauce ( that can take up to 15 minutes) at the end turn the heat off and add an extra tablespoon of cream plus the quartered mushrooms.
MAIN INGREDIENTS:
1 chicken of 1.5 kilos or bigger
4 chicken wings ( for extra flavour )
8 cups of white chicken stock to cook the chicken ( but you can use water instead)
1 medium size carrot roughly diced ( 100 grams)
1 onion roughly diced
1 celery rib roughly diced
1 bouquet garni
salt and pepper fo the seasoning
To make the Pilaf rice:
400 grams /2 cups of long grain rice ( I used jasmine rice)
750 ml/ 3 cups of chicken stock
1 medium size onion finely chopped
1 bouquet garni ( I forgot to show it in the video)
*To make the white roux:
30 grams /2 tbsp butter
30 grams /3.5tbsp flour
To make the sauce:
white roux made with the above measurements*
500 ml /2 cups of reduced chicken stock
100 ml / 0.4 cups of cream ( heavy or thick cream)
2 tablespoons of chicken essence (optional)
3 tablespoons of mushroom cooking juices ( essence)
1 tablespoon of butter
For the mushrooms:
Mushrooms have to be white cooked and the juice need to be reduced to make an essence.
TO WHITE COOK THE MUSHROOM FOLOW THESE INSTRUCTIONS
In a saucepan put the following ingredients:
2 handful of quartered button mushroom
1 tablespoon of plain butter
a pinch of salt
a squeeze of lemon juice
enough water to barely cover the mushroom
bring to the boil then then simmer for 10 to 15 minutes.
turn the heat of and leave to infuse for 30 minutes
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The one and only cast iron dutch oven I use:
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My favorite frying pan:
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Хобби
No wonder they charge so much at french restaurants. A chicken & rice dish isn't simply just chicken & rice. It's layers and layers of flavor that takes time to produce. Thanks for showing us this whole process!
Just don't go to Paris lol
The problem is that we can see what the chef is doing here, but can't see what happens in a kitchen of any restaurant no mater what type of rest. we're talking about. There are so many "short cuts" that mind boggles.
@@mohammaddavoudian7897 i work in a restaurant and there are NO shortcuts unless you want to fuck everything up. The only thing that happens is that instead of one guy doing everything, some people left all the ingredients ready before the shift and the cook has one to two assistants, all of this to ensure that no shortcuts are necessary and it increases the price of the food as well. But for a good reason
@@mohammaddavoudian7897 oh and the sauce sometimes is left ready as well, it depends on the kind and if it loses its essence or texture when refrigerated
@@yuri-nt3np refrigerating a sauce is good for prepping. You could always reheat the sauce and add stock when it becomes too thin during the reheating process. And of course freshly made sauce is always the best :D.
No clever winks, no sly smiles, no strutting. You have a direct, friendly, no-nonsense attitude, great recipes, clear explanations, and excellent camera work. Love your channel!!!!!!!!
Wow. This video took me back in time to the golden age of French cuisine. Not that it isn't still huge, but butter and heavy cream have leading roles here and not so demonized as in many quarters today. I will never forget the meal I had in France 40 years ago. This is why. Thanks, Chef!
Never moan about the length of your videos.
I could watch you for hours.
Indeed!
Absolument !
Yessssss!!
Amen, brother!
Me as well. I don’t like short instructions though
Your ENGLISH is SUPERB🤗 better than most English speaking people 🥰 I LOVE YOURE CHANNEL
I will try this BUT your chicken with tarragon cream is now a family favourite and holds the crown 🤴
I did this today took almost 6 hours. Came out fantastic 👏 thanks Chef!!! Ure amazing. I cheated a bit did the chicken stock and the chicken for this dish in (almost) 1 go else would be 2 day process as I didn't have stock. Didnt have leeks & bay leaf but tasted awesome. Served with the stock veggies on side that pickled stock and the sweet of the onion paired nicely with the velvet fat of the sauce. Wow the pilaf came out perfect! (Next time I won't add so much butter). U right the star of the show Veloutè crazy intense yet subtle flavour thru patient reduction. WOW Jaw dropping. (I did do a last minute chicken essence and threw in the stock veggies in that too, worth it). BTW I used x2 chicken leg quarters to serve not a whole chicken. Escoffier's a true master 🙌
Six hours , waoo!
@@danladiojito9741just did each thing slowly enjoyed learnt alot. but once you know how it's done quicker next time
That’s what I love about French cuisine very generic ingredients and mind boggling preparations that breathes life into turning it into the composition a piece of art , stance of ingenuity
Just love it !
This man is a treasure. I made my first hollendaise using both his recipe and technique. The brunch place I work at has now an eggs Benedict with fresh Hollendaise. The expertise he so casually and courteously conveys is invaluable to up-and-coming chef de parties.
Merci beaucoup monsieur et continuez votre bonne travail!
I do not normally like cooking shows, but this is great, he is a lot of fun.
To get an intense chicken flavor in the sauce I make my roux with chicken fat instead of butter
Yes. I keep chicken day in my freezer.
Yes, I usually save the skins when I'm not making skin crackling and render the fat so I can use it.
Depending on what I'm making I'll use half fat half butter. Also depends on quantity of chicken fat to amount of people. Banquet of 1000+ I'm using half half
Tom Luptowski that’s a good idea, I must try that. So do you take the fat and render it down until you have enough
I make bone broth and chicken stock - I’ve been using the separated for sautéed veggies but never a roux - great idea thanks
Escoffier sure was a character! I don’t have his book- yet. But I have a friend who was chef de cuisine in the spanish embassy in Paris, and he swears by it. That reduction is what happens when you fall asleep in the middle of the preparation- and what a taste treat it happens to be!
the tasting reaction is my favorite part
"Sorry about the Jesus" was a great line.
French cooking is definitely an art..and definitely worth all of the effort. I cannot wait to try this.
It is both an art (creativity) AND a science (techniques). If you get either of them wrong, a dish will not turn out well.
Nice recipe. I like chicken fried rice.. 👍👍👍👍👍👍👍
Thanks..☺️
You are a wonderful teacher and a great chef. Thank you for sharing...loving your 'Frenchness'. ❤
I just love how unabashedly real you are. You show authentic french food preparation while showing your authentic self. Thanks for being a breath of fresh air on RUclips! I've learned so much.
Everytime I watch these videos, my mouth waters, then I run to the store and get ingredients I might not have. Have tired many of these incredible dishes. My pallet is Very thankful and so am I.
No doubt cooking is an Art!
This is to die for ! I can taste it from the video !
Fun to watch Stefan cook and learn at the same time.
I just made this tonight and it was one of the most delicious dishes I have ever had. I realized how great the recipe was when I tasted the sauce right before I added the cream, such an intense and yet subdued flavour! Thanks for the amazing recipe and clear instructions!
Absolutely stunning dish Stephan, yes the sauce seems challenging, but you've never made it before so I'm sure you didn't quite know what to expect. GREAT video, GREAT explanation on how to do it my friend.
Had a go at this today. I invited my butcher to taste it. It's quite a straightforward recipe and all the hard work is done when the reductions for chicken and mushroom essence are completed. I have for ease combined them in a small bowl. The rice Tilda Basmati) doesn't look very white and I'm hoping the cream with help to whiten the sauce - which I will make with the butcher looking over my shoulder. I must get the cognac out of my wine cupboard as she'll be here in 30 mins. I have par-cooked the carrot cubes for the garnish and will warm them in the microwave before plating. I have a crisp but fruity Albarino...
Merci beaucoup Stéphane! I've been watching your different chicken and sauce recipes - Escoffier, Bocuse and others - and I just love your passion and the way you keep digging deeper into the methods of these great chefs, sharing your reflections all the way. Those extra bits of know-how - even when things don't turn out the way you hoped - are so valuable and dear to us, your audience. You are really a great cooking teacher. Chapeau!
WOW!!! That's all I can say... Wow!
Thanks glad I made it at the end🙂
that's a really fancy recipe but it's so worth it
That sound of surprise in that jesus was adorable with your enthusiasm.
I love your passion. You are so, so .....French!
Thank you Chef for uploading this video clip. Just brings back great memories when I was at C.I.A. 81.Thanks again looks awesome Florida USA 😊Rainbow 🌈Chef 😊👍
Your video didn't feel long at all. It was pretty fascinating to watch. Thank you!
The difficulty of the recipe is high, but it worth every minute! I like this souse, it is amazing!
Thank you, great video! Enjoyed your questioning of the recipe, tasting the sauce along the way and the layering of flavors. You are helping to bring back my love of cooking. People don't understand what looks like a simple dish are usually the most difficult to get make properly. No one wants a dry piece of chicken, but many are served. Thank you again.
This dish is so elegant. It really highlights the importance of the saucier pan.
I just Love your presentation and even a complicated recipe you make simple to follow-Thankyou🙏💐
Escoffier was an alchemist of cuisine
بسیار خوشمزه و هیجان انگیز بود 😍
il est delicieux ! vous etes phenomenal 💐💐
compliments from Iran
Thank you so much for making your videos without background music. I just don't watch videos with annoying and distracting music. Yours are a delight to listen to. Cheers from Burlington ON Canada. Oct. 2018.
thanks a lot 🙂
I make chicken stock concentrate not quite as strong as the super concentrated part whenever I’m cutting chicken up or the meat from the bone. I freeze it for sauce or soup making. I save all the skin and render out the fat for cooking with. Well worth the extra steps for the foods you make to taste the best.
You are a great chef 👨🍳 very explanatory, easy to watch,and a lovely dish which I shall try 😘
Not what i expected when you said chicken and rice was the next recipe.
Pleasantly surprised :)
Hello Stephen, it was absolutely amazing. I made this dish today and I got so many compliments. I love all the beautiful recipe you post and can't wait for the next one. Thank you chef👨🍳👨🍳👨🍳 if it's not too much to ask, could you possibly make stuffed Tomatoes 🍅 It was one of my favorite when I was a kid. Thanks again for all your yummy 😋 recipes.
Wow well done how did you go with the sauce . Congratulation on making this recipe 🙂🙂👍👨🍳 for the tomatoes I have to wait summer here it's spring come at the moment but I will keep this in mind
I did great 👍 I believe. I just added more mushrooms as we all are mushroom lover. Lucky you, spring for you and fall soon to be here for us. Thank for the reply. Happy 😊 spring to you. I just found you not to long ago and I will be making ALL your recipe.
Wow love a good passionate cook 😀😀👍👨🍳
Chantal Puissant I’m prepping now to do this tomorrow. Any tips!
Chantal Puissant h
This takes "tastes like chicken" to a whole new dimension.
I’m definitely trying this one after hearing Stephane’s reaction during the process
What a surprise! We have a very similar dish in my part of my country of residence (l'Inde) with just the addition of one or two flavours....lovely.
You are so right.
I was lucky enough to work for 3 years at a fabulous restaurant where we made veal, chicken and lamb stocks.
My job was to reduce these stocks to glaces and use them in creating sauces during service.
Sauce Supreme is delicious...
We did not use roux only reduction and this process made them very rich and quite expensive.
But, mind blowing...great memories ...30+ years ago...
Brilliant work. Though it's time consuming, the result is excellent. The sauce is ultimate.
With all the work still to do after the chicken is cooked you really need one of those keep warm cupboards/shelves in your stove so as to keep everything else warm while you work on the laborious sauce. Thanks for the demonstation :)
IT TAKES A LONG TIME BUT ITS WORTH IT. THANK YOU.
Celia Younger some of these steps can be completed ahead of time.
Thats one ginormous cookbook :)
Fantastic I love this. I got it right. Thank god. Thank you. Beautiful. Taste. Stefan
well done 👨🏻🍳👨🏻🍳👍👍😀
thank you very much
Merci Stéphane, j'adore tes vidéos.
merci bien 🙂
Reminds me of Hainanese Chicken Rice! Though with lots of butter ;P
i was just thinking exactly the same thing! i live in hcmc, and i get hainan chicken rice regularly here and this dish reminded me of the way they cook their rice in a chicken stock and the incredible poached chicken
as i was watching it i was thinking about just making the sauce at home then going out and getting the chicken and rice from my fave place
Thanks adding the bouquet Garni I was missing this
This recipe looks so yummy. Thanks chef!
That voice crack at the end! 😂. What a way for me to start the day, I need to make this dish over the weekend!
Once again thank you so much. WELL worth the effort. It is my husband's favourite and so I make it for his birthday (today). Unfortunately, I was not so careful about the mushrooms and so the reduction was dark so with the chicken essence, the sauce was not soooo white. But fabulous just the same. Escoffier's version is masterful! Valuable learning steps with this recipe that I incorporate into other recipes.
Ok, I can definitely do the rice, no sweat
Cheers from Brazil, always excellent!!
I love this setting! The Food too. I remember my Grandmere cooking this way when I was a little girl and I used to sneer at it. I don't want that I would say! Such a silly little fool child now I pay through the nose for a good chicken dish. I have to go to NYC to get a good roast chicken or decent fish.
We called this 'white dinner' as kids and hated it. Granted the sauce was probably not up to this standard. I'm still not crazy about boiled chicken breast but that sauce has got to be unbelievable.
Rice & chicken. My favourite. I call this dish French Chicken Rice ❤️❤️❤️
Your personality coming through just a little bit more in this video was very entertaining. This dish seems delicious, can't wait to try it!
This was really beautiful! Congrats!!
Extraordinary, Stephane! Worth all your effort, I'd say.
An extremely beautiful presentation, as well. I love the arrangement, and the rice tower was an inspired touch.
Thank you for an amazing video, the steady step-by-step instruction makes it so easy and enjoyable to watch. The recipe looks fantastic, I am sure I can smell the chicken from here.
Your cooking is amazing that’s the way to cook the French dishes
Definitely on my to do list. I don't care how much butter and cream it takes. Excellent channel Stephane.
I very much enjoyed watching this whole process! I really need to poach a chicken-it always seems to be so juicy when I’ve watched cooking videos where the chicken was poached. I really want to try making this rice, too. My husband and I love rice, but we normally cook it the ordinary way, cooked in water on the stovetop. Thank you for sharing your enthusiasm with the beautiful French way of cooking.
Nice vidio Chef. Of course I already had Escoffier's, "Ma Cuisine," but watching you inspired me to buy "France, The Beautiful Cookbook." Keep up the great work; now I'm going to watch your latest video. Keep up the great work; carry on
Your patience and determination has been rewarded. The final dish looks fantastic. Cheers!
Thanks a lot 🙂
wow-I will surely try this thanks to your tutelage but I will need to carve out an entire afternoon to try it lol!!!
My grandmama made the same. And this is my favorite dish. She put sour cream not whipped. This is really delicious.
Loved the pilaf. I am going to try this method of cooking my rice. Thank you
yeah pilaf rice should be done more often 🙂
great videos! They're entertaining and highly educational. You're right about running out of time. If I want to make a meal for my wife it can take up to 3 hours.
I am no cook so that means that a lot of the time she'll look at me and say really THAT took three hours?LOL
Looks amazing. I am 100% gonna try this soon.
Thankyou 🙏you are just a delight and your demonstration is just great🌟
I am rejoicing to find that you actually use Escoffier as a cookbook! Please keep up with your work - I am enjoying your videos enormously!
That was my favorite dish growing up in France. My mom was making it all the time. I haven’t tried this recipe, but will try soon. Seems about same recipe my mom was making. Was so good. Merci Stéphane! I cook a lot, and just started to make some of your recipes. They all turn out really good!
Thick sauces are tops for me.. Great nappe!
Thanks
Wooooow, awesome, thanks for sharing
Excellent episode! Merci Stéphane pour les vidéos beaucoup appréciées. J’adore cette recette parce qu’on doit admettre que la reine d’un bon dîner c’est la sauce, et wow....super recette! Vivre le vrai demi-glace. Merci! Une amie en la Californie
Chicken a'la King! I remember that from the 1970s.
Salut et bonsoir monsieur Stéphane, très très très bien 🤩
what a big big chicken ya😁i like the recipe..wonderful
Ah mais vous cuisinez super bien
Bravo
Love this guy. Wow.
lovely chef mouth watering.
It shows how good Escoffier was as a cook, I would never think of separately rapidly reducing some of the stock to create a concentrate and then adding that to the sauce. Previously my mind was just telling me the only way to increase the potency of the sauce was to continue to reduce it further. I cant wait for my Escoffier book to arrive but im kind of intimidated at the same time :)
Thank you from qld, I like that you are doing it for the first time. I would have thought you had done this a thousand times, as it is a perfect presentation.
Yeah most of it is like that on my channel🙂🙂
Awsome sauce will try 👍👍👍
Lots of work 😆 thanks to you I can now go to a French restaurant and know what to get.
LOVE YOUR RECIPES ♥️
No wonder French food is so expensive. It’s so time consuming. Love when he scream by the way. Lol
Eve 123 not all of it....peruse his channel. He has got some super simple, yet delicious recipes.
So buttery and rich
Incredible preparation and presentation !
Beautiful job
Lovely presentation and delicious recipe ❤
another fantastic video
I'm always stunned by the quantities of butter haha.
Garth MacDonald and cream!
i have no idea what its supposed to do but you will find french people eating leeks with a particularly rich dish.
gisforgary you have no idea what the butter is supposed to do?? 🤔
Love the techniques I learned. I just put Escoffier's book on my wish list. The unabridged version of course. Thank you very much for sharing.
I really wanted to reach out though and put a couple of grinds of black pepper on top of the beautiful sauce. I guess I'm more Midwest-United-States-style than French. I may need to work on that :-)
thanks for watching and regarding the recipes it is nice to add your little touch too 🙂🙂👨🏻🍳