Poached Chicken with Suprême Sauce and Pilaf Rice
This classic French dish features a tender poached hen served with a creamy supreme sauce and pilaf rice, perfect for elegant dining.
Nutrition Facts
Per Serving: Calories: 700 kcal, Fat: 45 g, Sodium: 750 mg, Carbohydrate: 45 g, Protein: 35 g
Descriptions
Poularde Pochée, Sauce Suprême, Riz Pilaf is a refined French dish where a poached hen is served over a base of pilaf rice, coated with a luxurious supreme sauce made from the hen’s own cooking broth.
The poached poularde is prepared using aromatic vegetables and herbs, resulting in a delicate, flavorful meat. The rice pilaf adds texture, while the supreme sauce, enriched with cream, brings the dish together with a rich and silky finish.
Directions
1- Prepare the Workstation (5 min):
Arrange all ingredients and necessary equipment.
2- Dress the Hen (20 min):
- Stretch and singe the poularde to remove any remaining down feathers.
- Remove the wishbone, trim, empty, and truss the hen.
3- Blanch the Hen (5 min):
Place the poularde and giblets in a large pot with cold water, bring to a boil, skim, blanch for 2-3 minutes, refresh, and drain.
4- Prepare Aromatic Garnish (10 min):
Peel, wash, and cut the carrots into large sticks and the onions into quarters. Stud one onion with cloves. Set aside onions for the pilaf.
5- Start Cooking the Hen (5 min):
- Rub the poularde with lemon, place it in the pot with giblets, cover with chicken stock, and lightly salt.
- Bring to a simmer, skim, add aromatic vegetables, and cook for 1 to 1 hour 15 minutes.
6- Make White Roux (5 min):
Prepare a white roux by cooking butter and flour, then set aside to cool.
7- Start Rice Pilaf (10 min):
Sauté the onions and rice in butter, then add hot chicken stock and cook in the oven.
8- Make Chicken Velouté (10 min):
Once the poularde is cooked, strain the stock, skim the fat, and use it to make a velouté by whisking the cooled roux with the boiling stock.
9- Finish the Pilaf (5 min):
Once the rice is cooked, fluff with a fork and incorporate butter.
10- Finish the Velouté (5 min):
- Add cream to the velouté and reduce.
- Strain the sauce and finish with butter.
11- Assemble and Serve (5 min):
Remove the skin from the poularde, place it on a bed of pilaf rice, coat with supreme sauce, and garnish with additional rice and sauce on the side.
Note's
- Ensure the poularde is properly trussed to cook evenly.
- To enhance the sauce suprême, you can add a splash of white wine while reducing.
- For perfectly fluffy pilaf rice, avoid stirring it while it’s resting after cooking. Just fluff with a fork.
Ingredients
- Hen (Poularde): 5.2 lbs (2.4 kg)
- Lemon: 1
- Chicken Stock: 4 quarts
- Carrots: 7 oz
- Onions: 7 oz
- Cloves: 2
- Leeks: 7 oz
- Celery: 3.5 oz
- Parsley: 2 sprigs
- Butter: 5.5 oz (for roux, rice, and sauce)
- Flour: 5.5 oz (for roux)
- Heavy Cream: 10 oz
- Long-grain Rice: 14 oz
- Salt and White Pepper: to taste
- Bay Leaf and Thyme (Bouquet Garni): 1
