🌿🍗 Herb-Marinated Chicken Supreme with Baby Potatoes, Green Beans & Rosemary Jus 🥔🫛
🇫🇷 Inspired by classic French bistro cuisine, this elegant chicken supreme highlights simple ingredients elevated with fresh herbs and a fragrant rosemary jus.
🌿 The herb marinade keeps the chicken juicy and flavorful, while baby potatoes and crisp green beans create a perfectly balanced meal.
💚 Marinate the chicken for at least 30 minutes—or overnight for even deeper flavor.
✨ Let the chicken rest before slicing to retain its juices, and finish the dish with a spoonful of rosemary-infused jus for a restaurant-quality presentation.
Equipment
- 1 Large frying pan Oven-safe if possible
- 1 Saucepan For potatoes
- 1 Small saucepan For rosemary jus
- 1 Mixing bowl For marinating
Ingredients
Chicken & Marinade
- 2 Chicken supreme breasts Skin-on
- 2 tbsp Olive oil
- 1 tbsp Fresh rosemary Finely chopped
- 1 tbsp Fresh thyme Leaves only
- 1 clove Garlic Minced
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper Freshly ground
Vegetables
- 300 g Baby potatoes Halved if large
- 200 g Green beans Trimmed
- 1 tbsp Butter For finishing vegetables
Rosemary Jus
- 150 ml Chicken stock Good quality
- 1 tsp Fresh rosemary Finely chopped
- 1 tsp Butter For a glossy finish
Instructions
- Combine olive oil, rosemary, thyme, garlic, salt, and pepper. Coat the chicken thoroughly and marinate for at least 30 minutes.
- Cook the baby potatoes in salted boiling water for 15–18 minutes until tender. Drain and keep warm.
- Blanch the green beans in boiling water for 3–4 minutes, then refresh in ice water. Reheat with butter just before serving.
- Heat a frying pan over medium-high heat. Sear the chicken skin-side down until golden, then turn and cook until the internal temperature reaches 74°C (165°F), about 18–22 minutes in total.
- Transfer the chicken to a warm plate and let it rest for 5 minutes.
- Meanwhile, simmer the chicken stock with chopped rosemary until reduced by about one-third. Whisk in the butter to create a glossy jus.
- Arrange the potatoes and green beans on warm plates, top with the chicken supreme, and spoon the rosemary jus over the chicken before serving.
Notes
For extra crispy skin, pat the chicken dry before marinating.
The rosemary jus can be enhanced with a splash of white wine during reduction if desired.
Serve immediately while the chicken is warm and juicy.
PRIVATE NOTES
Nutrition
Calories: 645kcal
