Boiled Chicken Supreme
Elevate your weeknight dinner with this comforting and elegant Boiled Chicken Supreme recipe, a dish that turns simple ingredients into a feast of flavors. This recipe starts with a whole chicken simmered gently with aromatic vegetables, fresh herbs, and spices, creating a tender, juicy centerpiece and a rich, flavorful broth. The standout element is the velvety cream sauce, crafted with the reserved broth, a touch of heavy cream, and a hint of fresh lemon juice for balance. Perfectly garnished with parsley, this dish is versatile enough to pair with fluffy rice, smooth mashed potatoes, or your favorite steamed vegetables. With minimal prep and wholesome ingredients, this chicken recipe is a culinary classic that’s as nourishing as it is decadent.
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) whole chicken
- 8 cups water
- 1 large, quartered onion
- 2 medium, peeled and halved carrot
- 2 halved celery stalk
- 4 cloves, smashed garlic
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons, finely chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
1. Prepare the vegetables: Quarter the onion, peel and halve the carrots, and halve the celery stalks. Smash the garlic cloves.
2. Rinse the whole chicken under cold water and pat dry with paper towels. Remove any excess fat or giblets if present.
3. In a large stockpot, combine the whole chicken, water, onion, carrots, celery, garlic, bay leaves, thyme, salt, and peppercorns.
4. Place the pot over medium-high heat and bring to a gentle boil. Skim any foam or impurities that rise to the surface.
5. Reduce the heat to low and cover the pot with a lid. Simmer for 60-75 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (74°C).
6. Carefully remove the chicken from the pot and set it aside on a cutting board to cool slightly. Strain the cooking liquid through a fine-mesh sieve, reserving about 4 cups of broth for the sauce.
7. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
8. Gradually whisk in the reserved broth, about 1/2 cup at a time, ensuring the mixture remains smooth. Cook until the sauce thickens slightly.
9. Stir the heavy cream into the sauce, followed by lemon juice and parsley. Adjust seasoning with salt and pepper as needed.
10. Carve the chicken into serving pieces and arrange on a platter. Drizzle the creamy sauce over the chicken, or serve it on the side.
11. Garnish with extra parsley if desired, and serve hot with a side of rice, potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
