Chicken Supreme, Brown Sauce and Roast Potatoes

🧾 General Information

• Category: Meat main course
• Servings: 4
• Target food cost: 24–30%
• Service time: 6 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Chicken breast: 180 g
• Brown sauce: 40 ml
• Roast potatoes: 120 g
• Butter: 10 g
• Extra virgin olive oil: 8 ml
• Rosemary: as needed

🧾 Total Ingredients (4 servings)

• 4 chicken breasts of about 180 g each
• 160 ml reduced brown sauce
• 500 g potatoes
• 40 g butter
• 30 ml extra virgin olive oil
• rosemary
• 2 garlic cloves
• salt
• pepper

⚙️ Base Preparations (Prep)

Portioned Chicken

• Trim and shape the chicken breasts.
• Store vacuum-sealed or covered at +4°C.
• Bring to room temperature before service.

Roast Potatoes

• Blanch the potatoes.
• Cool down.
• Reheat in the oven or salamander when needed.

Brown Sauce

• Prepare and reduce until it reaches a coating consistency.
• Store at +4°C.
• Reheat gently.

👨‍🍳 Service Procedure

• Sear the chicken skin-side down until evenly golden.
• Turn and finish cooking with butter, garlic, and rosemary.
• Let rest for 2 minutes.
• Reheat the potatoes.
• Heat the brown sauce.
• Slice the chicken and plate with sauce and potatoes.

🔑 Critical Control Points (CCP)

• Skin: must be dry and crispy.
• Chicken internal temperature: 68–70°C.
• Resting: essential to retain juices.
• Sauce: glossy and not too salty.

🍽️ Plating

• Large flat plate.
• Sliced supreme slightly overlapped.
• Potatoes arranged on the side.
• Brown sauce poured underneath or in a mirror pattern.

Finishing:

• fresh rosemary
• salt flakes
• drizzle of extra virgin olive oil

Optional premium additions:

• smoked purée
• sautéed mushrooms
• purple potato chips

💰 Estimated Food Cost

• Cost per portion: ~€1.28
• Suggested selling price: €12–16 depending on the venue

🔄 Menu Adaptability

• Bistro: classic and reassuring main course.
• Mid-range restaurant: versatile dish with high turnover.
• Catering: easy to regenerate and stable.

🧠 Professional Logic

Dish designed for:

• operational simplicity
• excellent economic yield
• fast regeneration during service

Perceived quality depends on the correct management of the skin, sauce, and cooking point.