John Myers
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Corn Chicken Supreme with Champagne Sauce, Potato Gratin, Spinach Leaves
The perfect corn chicken supreme with champagne sauce, potato gratin, spinach leaves recipe with a picture and simple step-by-step instructions.
- 4 piece Corn chicken supreme
- 1 tbsp Clarified butter
- 1 piece Shallot
- 2 cl Noilly Prat
- 8 cl Champagne or sparkling wine
- 100 ml Cream
- 1 piece Egg yolk
- Butter, turmeric, salt
- 1 tbsp Butter
- Some brown sugar
- 150 ml Poultry stock, self-cooked
***für die Sauce***
- For this, sweat the shallot or onion finely in 1 teaspoon butter until colorless, bring to the boil with Noilly Prat and reduce a little. Add 6 cl champagne, stir briefly and add the poultry stock and the brown sugar. Let the whole simmer gently for about 10 minutes. Beat the egg yellow with the cream and stir into the sauce.
- ATTENTION. The sauce should be kept warm, but not boil anymore, otherwise it will curdle.
***für das Maishähnchen Supreme*
- Heat the butter lard in a pan, season with salt / pepper and fry on the skin side. Then put the pan in the oven preheated to 80 degrees. The meat stays there for about 12-18 minutes, depending on the size. Make sure to do a COOKING TEST.
Spinach leaves and gratin
- At this point I will forego the description of the preparation, as spinach and gratin are actually known to everyone and everyone can use their own personal recipe.
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