Roasted Chicken Supreme, Sweet Potato Puree, Braised Leeks, Picked Shallots

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Roasted Chicken Supreme, Sweet Potato Puree, Braised Leeks, Picked Shallots


Yield: 4 people

Ingredients:

Chicken:
4 Chicken Breast Supremes - Skin on
Salt and Pepper

Sweet Potato Puree:
1 Medium Sweet Potato - Pierced evenly with a knife and roasted at 375 degrees fahrenheit for 45-1 hour. Remove, cool and remove skin
3 tbls of Maple Syrup
1/2 cup 35% Cream
3 tbls Unsalted Butter
salt

Vegetables:
2 Leeks - Green Removed - Cut into half and washed under cold water, dried
1/4 cup White cooking wine
3 tbls of Unsalted Butter

Shallots:
1 cup Sweet Pickeling Liquid
8 Shallots - Peeled and Steamed or boiled for 2 minutes

Method:
Preheat an oven to 400 degrees Fahrenheit.

Season both sides of the chicken supremes with 1 pinch of salt and pepper on each side (skin and flesh). Line a baking tray with parchment paper.

Sear the chicken supremes starting skin side down until golden brown (2-3 minutes). Flip the chicken on to its flesh and sear for another 2 minutes. Remove and place on the baking tray. Place in the oven, insert a meat thermometer and cook to 163 degrees Fahrenheit. Remove and let rest for 5 minutes.

In a medium size pot, add the butter and cream. Place over medium low heat and bring the cream to a simmer (do not boil). Add the sweet potato flesh and blend using a hand blender. Puree the mixture until it is silky smooth. Using a wooden spoon mix in the maple syrup, and salt to taste. Keep warm.

In a medium pan over medium heat, add butter and melt. Place leeks in pan with inside facing down. Sear for 3 minutes then flip. Add wine and reduce by half. Place in oven at 375 degrees fahrenheit for 8 minutes, and remove. Using a spoon, ladel liquid over top leeks. Season with salt, pepper and serve right away. 

Cut Shallots in quarters and place in pickling liquid for 15 minutes. Remove and garnish plate.