It is called supreme, the chicken cut ranging from boned breast to the wing, this cut is widely used in cooking to make various dishes, generally prepared sautéed with vegetables, but their preparation goes from roasted to baked. Being extracted from the chicken, is a source of energy and protein necessary for our nutrition and it tastes really rich.
Ingredients
4 Chicken Supremes (boneless chicken breast with wing) | |
Olive Oil | |
16 whole Garlic cloves and peeled | |
250 ml Red Wine | |
1 liter Chicken Broth | |
4 sprigs of Rosemary | |
Frozen Butter cut into cubes | |
Pepper | |
Salt |
Utensils
Frying pan |
Preparation
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Spread the supreme with salt and pepper to taste.
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In a very hot pan, place olive oil and seal the supremes with garlic.
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Deglaze with red wine and add the dark stock necessary to cover half of the supreme.
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Add rosemary branches.
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Remove from heat and bake at 200 °C for approximately 8 minutes.
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Sprinkle with the cooking liquid and give them a turn.
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Remove the pan from the oven. Remove the supremes and keep warm. Reserve the liquid.
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Bring the cooking juice of the supremes to fire, let reduce to half its volume, gradually add the butter cubes necessary to thicken the sauce, stirring constantly in circles.
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Once ready, return them to the pan and cover with sauce.
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Serve hot.