After several years of cooking, I have tried my first true Julia Child recipe, one pulled from Mastering the Art of French Cooking. As you might imagine, it really is all about the sauce, hot damn!
OK, sauce induced heart attack over, yes there is one cup of heavy cream and 5 tablespoons of butter...big deal....moving on.
Yummy, pretty easy....and I'm so going to make it again!
Suprêmes de Volaille Achiduc
Chicken Breasts with Paprika, Onions and Cream
2/3 cup finely minced white onion
5 TB butter
1 TB fragrant red paprika
1/8 tsp salt
1/2 tsp lemon juice
1/4 tsp salt
Big pinch white pepper
1/4 cup chicken stock
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt & Pepper
Lemon juice as needed
2 TB minced parsley
Preheat the oven to 400 degrees.Drop the minced onions into boiling water for 1 minute. Drain, run cold water over them, and drain again. Cook the onions with salt, paprika and butter in a covered casserole for about 1o minutes over very low heat until the onions are tender and translucent, but not browned.
The onions, butter and paprika!
Meanwhile rub the suprêmes with drops of lemon juice and sprinkle lightly with salt & pepper.
Bring the butter to a high simmer, allowing the butter to foam. Quickly roll the suprêmes in the butter, place a lid on the casserole, leaving it slightly askew and place in hot oven. After 6 minutes, press the top of the suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch, it is done. Remove the suprêmes to a warm platter and cover while making the sauce.Return the casserole to the stove over high heat. Pour the stock and wine into the casserole with the cooking butter and boil down quickly until the liquid is syrupy. Stir in the cream and boil down again over high heat until the cream has thickened slightly. Off heat, taste carefully for seasoning and add a few drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley and serve at once.
Voilá! My precious, rich, delicious, decadent lovely!
The onions are boiled, I'm assuming to slightly cook them, but mostly to remove some of the sulfuric compounds that make onions bitter and you cry. I cooked them, it was fine, but I feel just soaking/rinsing in cold water accomplishes mostly the same thing...I do that when I make salsa and it works well....so my suggestion, no need to boil the onions, soak in cold water for a few mintues, and rinse.
My suprêmes actually took 20 minutes. Perhaps my oven wasn't hot enough. I wasn't worried, and wasn't in a rush...my rice still needed to finish!
Speaking of the oven and casserole...I used my medium sized oven safe skillet. I don't have a casserole that can go on the stove. I think Julia could have been referring to a Dutch oven, but that doesn't sound too French. My skillet worked very well!
I used a dry chardonnay, as I don't have port, Madeira or vermouth. I think it was fine.
I forgot to put a little lemon juice in at the end. It might have been more exciting, but it was still great without. And the lemon juice sprinkled on the suprêmes...I'm not sure that made much difference. I wouldn't worry if you dont' have lemon juice.
And I didn't have parsley, but since that is just a garnish, no worries.
Also, served this with plain rice...if I had the forsight, I would have prepared a basic risotto to go along with this. Sadly, that probably would have killed me! I would have died happy though