Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes. Dark Horse Beef & Deli Co. is a family owned business committed to bringing you the finest and freshest meats, cold cuts & cheeses available. Harney's stocks fine boutique wines, top shelf liquor and a large selection of beer and microbrews. Nata's Noodles offers freshly made pasta, prepared gourmet meals, delectable desserts and an extensive catering menu. Ring Bros. Markets offers farm fresh fruit and produce, groceries, unique specialty foods, warm fresh breads, fresh squeezed orange juice, a healthy salad bar and of course our famous gourmet fruit baskets. Spinner's Gourmet Pizza, Mexican & More!
 
 

      
Recipes


Chicken Supreme aux Fine Herbs
Serves 4

4 Chicken Supreme *                      
Clarified Butter as needed
4 oz. Shallots fine dice                      
1 cup Sauvignon Blanc
1 cup Chicken Stock                       
4 Tbsp. Glace de Volaille
4 oz. Cream                          
1 tsp. Garlic, minced
4 Tbsp. Parsley, Thyme, Savory and Chervil, fresh and fine chopped


    Season chicken breast with salt and pepper. Sauté the chicken in clarified butter until well browned and finish in a 350° oven. Degrease the pan and add the shallots and sauté until translucent. Deglaze with wine and reduce. Add the stock and the glace. Add the cream and reduce the sauce until thick. Add the herbs and garlic, adjust the consistency if necessary. Adjust spices and serve.

*Supreme refers to the cut of chicken.


Glace de Volaille
Yield: 1/4 Cup

1 Gal. Remouillage

    Place the remouillage in a heavy pot and simmer until reduced by half. Keep repeating the process until thick and syrupy. Glace makes a great flavoring for sauces.


Chicken Stock
Yield: 1 Gallon

8 lbs. Chicken Bones                      
6 Qt. Cold Water
1 lb. Mirepoix                          
1 Sachet d'Épieces
Salt

    Rinse the bones and place them into a stock pot with the water and salt and bring them to boil slowly. Skim the surface. Simmer for 5 hours. Add the mirepoix and the sachet and simmer for 1-2 more hours. Strain and cool. Save the bones and vegetables for a remouillage.
 
  
Remouillage
Yield: 1 Gallon

Bones and Vegetables from Stock                  
8 Qt. Cold Water

    Combine the water and bones and slowly bring to a boil. Simmer for 5-6 hours. Strain and cool. Discard the bones.

 
Sachet d'Épieces

Parsley Stems                          
Thyme
Bay Leaf                          
Cracked Peppercorns
Cheesecloth                          
String

    Place the spices in the middle of the cheesecloth and make a pouch. Tie the cheesecloth with the string, be sure to cut off enough sting to tie the bag to the handle of the pot so you can remove it.
  
  
  
  
  
  
  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  



 485 Route 134, South Dennis, MA 02660          Phone: 508-394-2244           Fax: 508-394-0121
 
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