Poulet Sauce Supreme(Poached Chicken With Cream Sauce)
Poached chicken in a rich, creamy sauce with lemon and subtle spices, perfect for a comforting and elegant meal suitable for special occasions or family dinners.
Ingredients
- 2 1/2 lb chicken, trussed ⓘ
- 5 cups water or chicken broth ⓘ
- 1 bay leaf ⓘ
- 1 small onion ⓘ
- 2 cloves ⓘ
- 2 allspice
- 6 peppercorns ⓘ
- 1 large carrot
- 3 large ribs celery ⓘ
- salt ⓘ
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme ⓘ
- 1 cup rice ⓘ
- 3 cups chicken broth ⓘ
- 1/4 tablespoon butter ⓘ
- 2 tablespoons flour ⓘ
- 1 cup heavy cream ⓘ
- juice of half lemon ⓘ
- freshly ground pepper ⓘ
- 1/8 teaspoon nutmeg ⓘ
Instructions
- Place the chicken in a large saucepan and add water or chicken broth, bay leaf, onion with cloves, allspice, carrot, celery, salt, peppercorns, and thyme.
- Bring to a boil and partly cover. Simmer for 30 minutes until the chicken is cooked through.
- Remove the chicken and set aside. Strain the broth and keep warm.
- Cook the rice in 3 cups of chicken broth until tender, then keep warm.
- In a separate saucepan, melt the butter and stir in the flour to make a roux.
- Gradually add the heavy cream to the roux, stirring constantly to create a smooth sauce.
- Add lemon juice, nutmeg, cayenne, and freshly ground pepper to the sauce, adjusting to taste.
- Slice the cooked chicken and serve with the cream sauce over the rice.
Tips & Substitutions
For extra flavor, consider adding herbs like parsley or tarragon to the poaching liquid. If you don’t have heavy cream, half-and-half or a blend of milk and butter can work as a substitute, though the sauce will be less rich. You can also make this dish with turkey for a variation that’s similar to Turkey Paprikash.
Serving Suggestions
Serve the poached chicken sliced over a bed of the cooked rice, drizzled with the creamy sauce. This dish pairs beautifully with a side of steamed vegetables like green beans or a fresh salad, such as Oriental Sugar Snap Pea And Chicken Salad, for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat, adding a splash of broth or milk to maintain the sauce's consistency. Avoid microwaving, as it can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Poulet Sauce Supreme(Poached Chicken With Cream Sauce) contains roughly 5520 calories, with 49g protein, 437g carbohydrates, and 432g fat. It is an excellent source of dietary fiber (435% of the Daily Value), vitamin A (240% of the Daily Value), and iron (168% of the Daily Value). Note that it is relatively high in sodium, at 2835mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking. If using frozen, increase the poaching time by about 10-15 minutes, checking for doneness with a meat thermometer.
What can I substitute for the rice?
If you're looking for alternatives to rice, consider serving the chicken over quinoa, couscous, or even a bed of sautéed greens. Each option will provide a different texture and flavor that complements the creamy sauce.
How do I make the sauce thicker?
To thicken the sauce, you can simmer it longer to reduce it, or add more flour in the roux at the start. Alternatively, a cornstarch slurry (cornstarch mixed with water) can be added to the simmering sauce to achieve your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).