Coming from generations of farm families I have a long list of "farm favorite" dishes from my childhood, but none tops Chicken Supreme in my book! Mom says she’s been making this dish for nearly 70 yrs. It’s not a healthy fare, but it’s a hearty, practical dish. When I was 10, our class had to create recipe books for Mother’s Day. Each student was to bring his or her favorite recipe from home. Naturally, I took Chicken Supreme. Over 45 yrs later, Mom still has the little book & told me I was the only child in the class that didn’t submit a dessert recipe; who’d opt for sweets when they could have Chicken Supreme? Chicken Supreme is such a family favorite that it is often the main dish for family holidays. Our family farm in NW Iowa achieved Century Farm status in 2003. During planting and harvest season, Mom (just shy of turning 90) is still the backup cook for delivering a nightly meal to the men in the field, & they still love to see her coming with Chicken Supreme!
0 per serving
- 1 whole chicken (3 1/2 - 4lbs)
- 4 cup stale bread crumbs
- 3 cup butter
- 1 large sweet onion
- 2 cup diced fresh carrots
- 2 cup diced fresh celery
- 2 cup fresh corn
- 3 tablespoons loosely packed fresh sage leaves, chopped
- 1 cup flour
- salt and pepper
Simmer chicken in enough water to cover till cooked.
Remove meat from bones. Reserve broth, discard bones and skin. Place broth in refrigerator overnight. Skim fat from top...and reserve fat for use in the gravy.
Place half of the chicken in bottom of a 9" square shallow casserole dish.
In a large deep skillet, brown onion, carrots, celery, corn, and bread cubes in butter, until vegetables are slightly tender and bread is browned and has a crunch to it. Stir in the sage, salt & pepper. Spread this bread mixture over chicken.
In the same skillet, heat 1/4 cup of the reserved chicken fat, stir in the flour, then whisk in 2 cups of the broth to make a thick gravy.
Pour over bread and chicken and bake uncovered @ 350F for 40-50 minutes till top is browned and crunchy.