Cooking with Rocky: Chicken Supreme


Cooking with Rocky: Chicken Supreme


  • 2 ea Chicken Quarters
  • 4 ea Red Potatoes; quartered
  • 1 ea Rosemary Sprig
  • 2 tbsp Olive Oil
  • 2 tbsp Unsalted Butter
  • 2 tbsp AP Flour
  • 2 cups Chicken Stock
  • ½ cup Heavy Cream
  • 1 ea Lemon; juice only
  • TT SALT Himalayan Pink Salt
  • TT SALT Tellicherry Peppercorn; ground


1. Preheat oven to 375F.

2. Heat olive oil in a large skillet over high heat.

3. Sear chicken quarters skin-side down for several minutes.

4. Flip quarters and sear for a couple more minutes.

5. Remove to sheet pan.

6. In the same skillet, add additional oil.

7. Lightly saute potato quarters with S&P and tossed with rosemary.

8. Put sautéed potatoes on the same sheet pan as chicken.

9. Roast in the oven for 16-18 min. (or until chicken reaches 165F internally).

10. While roasting, add butter and flour to the skillet to make a roux.

11. Add chicken stock and heavy cream.

12. Remove from heat and stir in lemon juice.

13. Season to taste.

*Serve with sauce poured over entire dish.


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