Chicken Supreme A La Restaurant Polidor

This recipe is for chicken in a (french) supreme sauce. i had chicken supreme in paris at restaurant polidor that was to die for. i have been trying to replicate it at home for a while. this is what i came up with. besides the beautiful sauce in this recipe, my favorite part is the gallon of chicken broth i end up with when i'm finished. the cooking time of three hours assumes you can chop the vegetables while the chicken is boiling for the first time. this is a wonderful recipe for a rainy autumn evening.

Steps

Put the chicken in a large pot and fill pot with cold water until the chicken is completely covered.

Salt the water and bring to a boil over high heat.

Immediately turn the water off , pour off the water and set the chicken on a paper towel and pat dry.

Rinse the pot.

Salt the chicken.

Add 2 tablespoons of olive oil to the pot over medium high heat and brown the chicken on all sides.

Set the chicken aside once again.

Add the carrot , celery , onion , and garlic to the pot with more oil if needed.

Saute approximately 4 minutes until the some of the vegetables begin to brown.

Deglaze the bottom of the pot with a small amount of water and increase the heat to high.

Place the chicken back in the pot and cover with water once again.

Add the boullion , cloves , thyme , peppercorns and bay and bring to a boil.

Reduce heat to low and simmer for 40-50 minutes.

While the chicken is simmering , boil the potatoes in salted water with about 1 tablespoon of olive oil added for about 1.

Ingredients

whole chicken, salt, olive oil, carrots, celery ribs, onions, garlic cloves, bouillon cubes, cloves, fresh thyme sprigs, peppercorns, bay leaf, flour, butter, fresh ground pepper, paprika, heavy cream, potato