Roasted chicken supreme, thyme jus

Ingredients

• 4 pieces Label Rouge free-range chicken supreme with skin and wing joint
• 250 ml ready-to-use liquid brown chicken stock
• 50 g pasteurized unsalted butter 82% butterfat
• 1 tbsp standard refined linoleic sunflower oil
• 1 piece traditional French shallot
• 4 cloves fresh white garlic
• 6 sprigs fresh thyme sprigs
• 5 cl Sauvignon Blanc dry white cooking wine
• 1 tsp fine iodized table salt
• 1/2 tsp black peppercorns for grinder

Method

1. Preheat your oven to 180 °C on the convection setting. Remove the chicken supremes from the refrigerator, carefully pat the skin and meat dry with paper towels to remove all surface moisture, then season both sides with fine salt and freshly ground black pepper.
2. Heat a large ovenproof skillet or cast-iron saute pan over medium heat with the sunflower oil. When the oil begins to shimmer without smoking, place the supremes skin-side down first. Let sear undisturbed for five to six minutes, until the skin is very crispy, evenly golden and releases naturally without sticking.
3. Carefully flip the pieces meat-side down, then lower the heat slightly. Add a first portion of the unsalted butter, the white garlic cloves simply crushed in their skins with the flat of a knife, the previously peeled and finely minced shallot, and a portion of the fresh thyme sprigs. Continuously baste the top of the supremes with the foaming, aromatic butter using a spoon for two minutes to nourish the meat.
4. Transfer the skillet directly into the hot oven for eight to ten minutes. Check the doneness: the meat should feel supple and springy to the touch, the juices that run out when the base is lightly pierced should be perfectly clear, or the internal temperature should reach 68 °C.
5. Transfer the cooked supremes to a warm plate, cover them with a sheet of aluminum foil left slightly open to allow condensed steam to escape, and let the poultry rest for seven to eight minutes so the juices redistribute harmoniously throughout the fibers.
6. During the resting time, return the pan to high heat. Discard the excess cooking fat by tilting the pan, taking care to retain the caramelized juices at the bottom along with the shallot and garlic. Deglaze immediately with the dry white wine, vigorously scraping the bottom with a wooden spatula to dissolve the fond. Let reduce almost to dry (au sec), until only a light syrupy film remains at the bottom.
7. Pour the brown chicken stock into the pan and add the remaining fresh thyme sprigs. Bring to a rolling boil, then maintain a steady simmer for six to eight minutes to reduce the liquid by half, until it achieves a nappe consistency that coats the back of a spoon.
8. Lower the heat to a minimum or remove the pan from the heat. Whisk in the remaining very cold unsalted butter, cut into small cubes, using a continuous circular motion to mount the jus, making it glossy and giving it a beautifully shiny and silky texture.
9. Strain the jus into a small saucepan through a fine-mesh sieve, pressing gently on the shallot, garlic, and thyme to extract all the flavors. Taste the jus and adjust the seasoning if necessary with a pinch of fine salt and freshly ground pepper.
10. To serve, slice each supreme into two or three thick pieces on a bias, place the poultry in the center of preheated plates, and generously coat the meat with the very hot thyme jus, taking care to preserve the crispiness of the skin.

Nutrition

Per serving

Energy

176.5 kcal

Protein

6.85 g

Carbohydrate

2.99 g

Fat

14.51 g

Fibre

0.63 g

Calcium

21.79 mg

Iron

0.72 mg

Magnesium

15.01 mg