Cyril Lignac Reveals His Favorite Sunday Chicken Recipe!

Over the weekends, Cyril Lignac, alongside his wife Deborah and their son Leo, take pleasure in celebrating French culinary traditions. Their favorite? Enjoying the celebrated “Sunday chicken” together as a family. “I absolutely love this recipe!” exclaimed the pastry chef during an episode of Tous en Cuisine. It’s a delightful variation from the usual roasted chicken.

Chicken indeed, but make it Loué chicken, please! This group of farmers in Sarthe is renowned for its high-quality poultry. A connoisseur of fine ingredients, Cyril Lignac swears by this Red Label farm-raised chicken. He specifically asks his butcher for chicken supremes, which are breast cuts still adorned with their skin. Paired with a mushroom fricassee and a creamy mustard sauce, this dish is a crowd-pleaser!

Ingredients for Cyril Lignac’s Chicken Supremes

Here are the ingredients needed for 4 servings:

• 4 Loué chicken supremes
• 40 g of butter
• 1 shallot
• 200 g of mushrooms (chanterelles, porcini, or a mix)
• Fresh parsley (optional)

For the mustard cream sauce:

• 1 clove of garlic
• 10 cl of dry white wine
• 20 cl of thick cream
• 2 tbsp of whole grain mustard

Start by preheating your oven to 180°C (356°F).

1. Season the chicken supremes with salt and pepper. In an oven-safe skillet, heat olive oil and 20g of butter over medium heat. Sear the supremes skin-side down for 4 minutes until golden brown. Flip and brown the other side for 2 minutes.

2. Transfer the skillet to the oven and bake for 15 minutes, depending on the thickness of the supremes.

3. In a separate skillet, melt the remaining butter, then add the chopped shallot and sauté until translucent. Add the wild mushrooms and sauté until they are nicely browned, about 5 minutes. Season with salt and pepper.

4. Add the chopped garlic and cook for 1 minute without letting it brown. Deglaze with white wine, reduce by half. Then add the cream and whole grain mustard. Simmer on low heat for 3 minutes until the sauce thickens. Stir in the mushrooms.

Cyril Lignac recommends to “remove the chicken supremes from the oven and let them rest for 5 minutes before slicing.” Generously drizzle them with the sauce and sprinkle with chopped fresh parsley if desired. This recipe offers a delightful twist on the traditional roast chicken without straying too far from tradition.