Suprême de Volaille avec Marrons: A Rich and Hearty Main Course
How to Bring French Flavors To The Festive Table
The Holiday Season is when many home cooks batten down the hatches and get down to the serious business of preparing and serving dishes which have been passed on from one generation to the next. In some households, the cooks in the family also see it as an opportunity to try something new and exciting, something to add extra flavor to the Christmas or New Year feast.
This year, we at PORTORO Interior are sharing recipes from the family of our founder, Nathalie Kuepfer Henares, which will bring an elegant yet homey nuance to the Holiday feast. The three recipes chosen for this series of posts can be served together or featured individually as a delectable addition or change to your annual Noche Buena fare.
Suprême de volaille avec fois gras et marrons (Braised chicken with foie gras and chestnuts)
Chicken - and, specifically, chicken breasts - are not the sort of meat most people would think of when the concept of midwinter or Holiday feasts comes up. But hear us out: this superb dish, a classic of French cuisine, is magnificently rich and substantial with the addition of foie gras tempered by the sweet earthiness of chestnuts.
Serves 4
Ingredients
Four to six bone-in chicken breasts or thigh quarters
½ cup bacon, diced
½ cup butter
1/3 cup of chicken stock
4 shallots, peeled but left whole
2 tablespoons cognac
2-1/2 cups roasted chestnuts, peeled and caramelized
Salt and pepper, to season
2-3 tbsp of olive oil
4-6 slices of foie gras
4-6 slices of a good sourdough bread, toasted until golden and crisp
Flour for dredging
Pat the chicken dry and season with salt and pepper. Dredge in flour, tapping off excess.
Place a saucepan or casserole over medium heat. Add butter and olive oil and heat until sizzling. Place the chicken parts skin-side down and cook until browned. Flip over and brown the other side.
Add the bacon and shallots and cook until the bacon has crisped at the edges. Pour in the cognac and carefully set alight to flambé the poultry.
When the flames have died, pour in the chicken stock. Set heat to low and cover the pan. Leave to cook for 45 minutes or until the chicken is very tender.
Remove cover. If you want more sauce, pour in more chicken stock and stir until well combined.
To serve:
Serve the chicken by placing a slice of toast on every plate. Top with a piece of chicken, foie gras, and some of the chestnuts. Carefully drizzle the sauce over each helping.
If desired, serve with a gratin Dauphinois and green beans [haricots verts] lightly cooked in butter.
Present your chicken and any side dishes on our L’ Impératrice Dinner Set for an elegant nuance.
Bring golden glamour to the Holiday table with our gold-rimmed L’ Impératrice Dinner Plates.
Our Christmas Collection features an elegant selection of fine porcelain and hand embroidered linen.
