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ROAST CHICKEN SUPREME WITH CHERRY TOMATOES AND PEARL ONIONS

SITE Supreme de poulet roti tomates cerises et oignons perles 1718

Serve with parsnip instead of potato puree to give a new flavour to your recipe!

Breasts Roasts Oven Skillet Holiday season
2-4 Portions
15 min Prepping
15 min Cooking
Recipe Medium

Ingredients

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  • 2 tbsp. (30 ml) olive oil
  • 12 pearl onions, peeled and diced
  • 3 tbsp. (45 ml) white balsamic vinegar
  • 1 tsp. (5 ml) honey
  • 12 cherry tomatoes
  • 1 cup (250 ml) homemade or store-bought veal stock
  • 1 sprig fresh thyme leaves
  • 2 tbsp. (30 ml) cold butter, cubed
  • Microgreens, as garnish
  • Salt and pepper

Directions

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  1. In a skillet, heat oil over medium-high
  2. heat and add chicken. Add salt and pepper.
  3. Brown chicken on both sides.
  4. Set aside on a plate.
  5. In the same skillet, sauté pearl onions till golden.
  6. Deglaze with balsamic vinegar and honey.
  7. Reduce till nearly dry.
  8. Add cherry tomatoes, veal stock, and thyme.
  9. Return chicken to skillet and bake 15 minutes at 350°F (180 °C) until the chicken is fully cooked (internal temperature = 170°F (77°C)).
  10. Set aside chicken and keep warm and reduce sauce to syrupy consistency. Whisk in butter. Adjust seasoning.
  11. Pour sauce over chicken supremes, garnish with tomatoes, onions, and microgreens.