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French casserole Chicken – Supreme of Old Hen

This recipe brings back such fond memories of my childhood. It is not hard, but it is a bit time consuming. For some reason my late-father who loved to cook did not like to cook this. But he always made it for me on my birthday because he knew it was my favorite. It still is…. I have such wonderful memories of my birthday and this meal. I remember one time, he spent all day making it and we were all sitting at the table waiting for dinner. He liked to make a big deal out of the fact that he made it and was presenting it with a flourish, as he brought it to the table.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating. – Julia Child

Unfortunately, he stumbled and dropped the entire dish. The dish shattered all over the kitchen floor. Needless to say, he was devastated. We ended up ordering Chinese food. But he made it for me and that is the memory I have. Food is love and making those meals reminds you of the love.

French Casserole Chicken – Supreme of Old Hen

The perfect Sunday Dinner – Supreme of Old Hen. A wonderful French comfort meal made from a simple chicken.
Prep Time20 mins
Cook Time2 hrs
Course: dinner, Main Course
Cuisine: French
Keyword: chicken, dinner, egg free, family dinners, food allergy friendly, French Cooking, home cooking, julia child, nut free, nut free recipe, peanut free recipe, sunday dinner
Servings: 4 people

Equipment

  • Dutch Oven

Ingredients

  • 4-5 lb. Roaster Chicken or Bone-in Split Chicken Breasts
  • 4 tbsp. Butter
  • 4 tbsp. Sherry I usually use about a 1/2 cup
  • 2 Green apples Pared, cored and sliced
  • 6 ribs Celery with leaves Chopped
  • 1 Onion Minced or grated
  • 3 sprigs Parsley
  • ½ tsp. Salt
  • ¼ tsp. Paprika
  • tbsp. flour
  • 2 cups Chicken Stock
  • cup Sour Cream
  • 1 tsp. dried tarragon or basil I prefer tarragon
  • Grated Parmesan Cheese to taste
  • Salt and pepper to taste

Instructions

  • I prefer a Dutch Oven for this recipe. Sear the chicken on both sides in hot, melted butter. Remove the chicken from the pot and put aside. Add the Sherry to the pot and then the apples, celery, onion, parsley, ½ tsp. salt and paprika. Cover and cook these ingredients until tender. Stir in the flour and chicken stock. Cook and stir the sauce until it boils. Add the chicken back in. Cover and simmer until its tender (1 hour or more). Remove the chicken and put it in an oven-safe casserole dish. Strain the sauce and bring it to a simmer in a sauce pan. Add sour cream, tarragon and salt & pepper to taste. Pour the sauce over the chicken and sprinkle with grated Parmesan cheese. Place it under the broiler until the cheese melts.
    Serve over rice or pasta.

Notes

Allergy information: Contains gluten and dairy. 

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