A new idea for a complete dish for Christmas, which is prepared without any difficulty I have detailed the stages of these different preparations as much as possible to make them as simple as possible for you ? We look forward to hearing your feedback if you try ?
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Chicken Supreme, Polenta Stars, Sweet Potato Mashed And Trumpet Sauce
An easy and wonderful festive dish that you have detailed perfectly – nothing complicated at all, so feel free to get started ?
| preparation time | 35 Minutes |
| cooking time | 40 Minutes |
Ingredients
For sweet potato puree:
- 1 kg sweet potato (i.e. two averages)
- olive oil
- 50 a key milk (vegetable or not)
- Salt and Pepper
For the polenta stars:
- 250 g polenta
- 1 cube broth
- 1 Liter Water
- 60 g grated Parmesan
- olive oil
To prepare the sauce:
- 35 g dried horns (or other mushroom)
- olive oil
- 1 shallot
- 5 a key white wine (my choice)
- 40 a key Fresh liquid cream
- Salt and Pepper
For Supremes:
- 6 Poultry Breeds (Originally France!)
- olive oil
- 1 hazelnut butter
- salt
For sweet potato puree:
For the polenta stars:
To prepare the sauce:
For Supremes:
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instructions
For sweet potato puree:
-
Peel the sweet potato and cut it into medium sized cubes. Heat a large saucepan over medium heat with a little olive oil and add the sweet potato pieces.
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Fry it for a few minutes and then pour the milk. Add water until sweet potatoes are well coated and cooked, about 30 minutes.
-
Once the pieces have melted, blend everything using a blender or immersion blender. Salt, pepper and set aside.
For the polenta stars:
-
Bring a liter of water to a boil along with a bouillon cube. Once it’s hot, add the polenta and 2 tablespoons of the oil. Cook everything for about 6 minutes, stirring constantly.
-
Place the baking sheet in a large rectangular mold. Add the cooked polenta and spread it evenly. Cover with cling film on contact and allow to cool completely for at least 2 hours.
-
All that remains is to cut out the stars with a cookie cutter and fry them for 3 minutes on each side in an oiled skillet before serving.
To prepare the sauce:
-
Rehydrate the mushrooms by immersing them in a bowl of cold water for twenty minutes.
-
Slice the shallots and sauté them in a saucepan over medium heat with the olive oil. Once the shallot is translucent, degrease it with white wine.
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When the alcohol evaporates, add the drained, hydrated mushrooms. Brown it for 5 minutes.
-
Finish with fresh cream. Reduce the heat and leave the sauce to simmer for ten minutes. At the end of cooking, season with salt and pepper to taste and set aside.
Supremes (done at the last minute):
-
Heat a large skillet over low heat with a little olive oil. Salt, skin-top sides, and place in pan (also skin-side first).
-
Turn it regularly for ten minutes. (Control the temperature well in order to get a color and not to burn the meat).
-
Then add a piece of butter and sprinkle the Supremes with this melted butter. Check for cooking and remove them from the skillet.
Riding:
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Remove the sleeves from the upper parts (bone) and cut them in the middle lengthwise.
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Place 2 tablespoons of the puree in each plate and spread with the back of a spoon. Arrange the top pieces on the side as well as the polenta stars.
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We finish with mushroom sauce, a pepper mill roll, and a little fresh parsley! ?
Ratings
- Sweet potato puree can be prepared the day before and stored in the refrigerator with cling film on contact.
- The polenta stars can be made the day before and browned in a skillet before serving.
- The sauce can be made the day before and reheated the day of the meal.
- Only the superiors have to be cooked at the last minute ?
