<< Back

Chicken Supreme

Chicken Supreme
From Nourishing Traditions by Sally Fallon

Serves 6

Meat from 2 cooked chickens, cut up (reserved from making stock)
1 lb fresh mushrooms, washed dried and sliced
4 tbsp shallots, chopped
2 tbsp butter
2 tbsp olive oil
½ cup dry white wine
2 cups chicken stock
1 cup crème fraiche
1 tbsp gelatin (optional)
salt and pepper

In a heavy skillet, sauté mushrooms in two or three batches until golden. Reserve. Add more butter and olive oil and sauté shallots until soft. Add wine, stock and optional gelatin, bring to a boil and cook, uncovered, until stock has reduced to about one third. Add cream and reduce further. Stir in chicken meat and mushrooms and simmer about 5 minutes. Season to taste with salt and pepper. Serve with basic brown rice!