Description
Roast Chicken Supreme has juicy, tender chicken thighs and breasts that are roasted until golden brown and crispy. It is served with a rich and savory, creamy white sauce made with chicken stock, wine, seasonings and cream. You will love that this chicken dish is easy enough for a weeknight dinner but also elegant enough to serve to company.
Ingredients
- 2 bone-in, skin on chicken breasts, about 1.25 pounds total
- 2 bone-in, skin on chicken thighs, 1.00 pound total
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 2 teaspoons rosemary
- 2 teaspoons Umami seasoning *
Sauce
- 3 tablespoons butter
- 1 1/2 chicken stock or broth, unsalted
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 cup white wine *
- 1/2 lemon, sliced*optional
Instructions
1. Preheat oven to Stir together the salt, pepper and thyme. Pat room temperature chicken dry with paper towels and press seasonings onto top of and under skin.
2. Heat an oven safe skillet or Dutch oven over medium heat and add oil, swirl to cover bottom of pan.
3. Place chicken, skin side down ,in the pan and let it cook for 3 minutes. Turn chicken over and place skillet in the oven and roast for 40-50 minutes. Check with meat thermometer. It should register 160°F in the thickest part of the meat and will rise to 165°F as it rests while you’re making the sauce.
4. Remove chicken to platter, cover with aluminum foil to keep warm.
5.If you have a fat separator cup, pour off the fat and keep the drippings. If not, just pour off all the drippings. Heat the skillet on medium, add wine and stock. Simmer for 2-3 minutes. Add the butter, seasonings and mustard. Stir well and simmer for 2 minutes. Lower heat to low and pour in heavy cream, stirring to combine sauce ingredients. Don’t boil the sauce. Add lemon slices if desired.
6. Add the chicken back to skillet, pouring sauce over chicken.
7. Serve over rice, noodles or potatoes.
Notes
*Sub 1/2 teaspoon paprika, onion, red pepper, dry mustard for the Umami seasoning if you don't have it, but I do highly recommend picking up a jar.
*If you don't have or want to use white wine, use 1/4 cup more broth and 1 tablespoon white vinegar or lemon juice.
*Store chicken and sauce in a container in the refrigerator for up to 3 days. Reheat on low heat in a pan on the stovetop. Or heat in the microwave. The sauce will have thickened a bit more from being cold. Just add some more broth to thin out the sauce.
*Freeze leftovers in an airtight container for 2 months. Defrost overnight in the refrigerator and reheat as above.