Roast chicken supreme, roast new potatoes, red wine sauce and aioli Recipe

Learn how to not only make a red wine sauce, but also an aioli! The two sauces balance each other to enrich this simple dish.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 1.5/5

Les ingrédients

Pour people
  • Supreme(s) of chicken breast : 6 whole
  • *For the jus
  • Chicken bone(s) : 300 g
  • Banana shallot(s) : 3 whole
  • Stick(s) of celery : 2 whole
  • Carrot(s) : 1 whole
  • Frying oil : 10 ml
  • Plain flour : 10 g
  • Red wine : 300 ml
  • Chicken stock : 500 ml
  • Fresh thyme : 2 sprig
  • For the vegetables
  • Baby potato(es) : 800 g
  • For the sauce
  • Egg yolk(s) : 1 whole
  • Dijon mustarde : 10 g
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Olive oil : 125 ml
  • Frying oil : 125 ml
  • Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Flat leaf parsley : 0.25 bunch


  • 1. *FOR THE JUS

    Preheat an oven to 180*

    Chop the chicken bones into 3-4 cm pieces.

    Pat dry and season the chicken supremes to the desired amount.

    Heat a large thick based pot to a high heat, add 10 ml of frying oil, and lay down gently the chicken supremes, skin side down, add the chicken bones to any available space, but allowing the chicken breasts to have space and air around them.

    When the skins have colored to a golden brown, turn the breast over and allow to lightly seal the flesh side.

    Remove and place skin side down on a roasting tray. pace in the oven for 10-15 minutes, depending on the size of the breast.

    Add the rest of the bones, if necessary, but refrain from stirring until the bones area dark golden brown.

    Peel and slice the carrot, shallot and the celery. Add the vegetables and the thyme to the pot and brown the vegetables.

    When brown, dust with the flour to soak up the oil.
    Color, then add the red wine and stir to deglaze the pot.
    Reduce the wine until dry, stir well to colour the miripoix further, then add the chicken stock.

    Bring to the boil rapidly, then turn down to a simmer for an hour to extract aas much flavour as possible.

    Pass through a fine sieve, then return to a pot and reduce to the desired consistency ( that of a thin syrup).


    Wash the potatoes, lightly oil and season with salt and pepper.

    Place in the oven and bake until soft, about 45 minutes.


    Pick and finely chop the parsley.
    Peel and scrape the garlic into a paste with a pinch of salt.

    Separate the egg, keeping the yolk in a whisking bowl.

    Add the juice of half the lemon, the mustard and the garlic paste to the egg yolk, whisk while adding the two oils alternately in a steady, slow stream, until you achieve a thick 'yoghurty' texture.

    Season and add half of the chopped parsley, adding the rest to the potatoes after lightly crushing.

  • 4. TO SERVE

    Squash the potatoes into a ring, remove the ring.

    Slice the chicken breast in half on top.

    Drizzle the sauces around the plate.

Chef's tip

«By cooking the chicken breast on n the skin-side, you can check te degree of cooing by peeling back the fillet. Take out when nearly cooked through, turn the chicken onto its flesh side and allow to rest. Add any juices to the jus.»

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