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.
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
- 2½ tbsp. flour
- 2 cups Chicken Stock
- ⅓ 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.