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.

  • Sunday Chefs french chicken cover page

French Casserole Chicken – Supreme of Old Hen

A classic french recipe. The perfect Sunday Dinner – Supreme of Old Hen. A wonderful French comfort meal made from a simple chicken.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 4 people
Course: dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

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
  • 2½ tbsp. flour You can use corn starch as alternative
  • 2 cups Chicken Stock
  • ⅓ cup Sour Cream or Creme Fraiche
  • 1 tsp. dried tarragon or basil I prefer tarragon
  • Grated Parmesan Cheese to taste
  • Salt and pepper to taste

Equipment

  • Dutch Oven

Method
 

  1. 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 (or corn starch) 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 dairy. 

4 thoughts on “French casserole Chicken – Supreme of Old Hen”

  2. ONE OF MY FAVORITE RECIPES FOR (ESPECIALLY GOOD IF YOU CAN FIND A STEWING HEN OR OTHER FARM RAISED CHICKEN) AS YOU NEVER REALLY GET THE BIG CHICKEN TASTE FROM S COMMERCIAL FRYER. HAVEN’T REALLY TRIED A CAPON, THOUGH A GREAT FLAVOR WITH ANY CHICKEN YOU HAVE.
    RECIPE ORIGINALLY FOUND IN OLD EDITIONS OF “JOY OF COOKING”.

    1. So agree… have used the stewing hens and it makes such a difference. Just found my late father’s copy of the “Joy of Cooking” where I had the photocopy of the recipe from and it was held together with tape… very well loved. Thank you so much for reaching out!

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