Herbed Chicken Supremes with a Sweet Potato Fricassee and Maple Brussels Sprouts

CHICKEN SUPREMES

• 4 free-range chicken supremes, 225 g (1/2 lb) each
• Salt and pepper
• 1 tbsp thyme
• 1 tbsp vegetable oil
• 2/3 cup water
• 2 tbsp unsalted butter
• 1 c. à soupe maple syrup (preferably amber syrup for its rich flavour)

SWEET POTATO FRICASSEE

• 20 Brussels sprouts, trimmed
• 1 tbsp vegetable oil
• 3 large sweet potatoes, peeled and cut into large cubes
• 2 French shallots, peeled and finely minced
• 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
• Salt and pepper
• 2 tsp unsalted butter

CHICKEN SUPREMES

1. Preheat oven to 375° F (190° C).
2. Season the chicken on all sides with salt, pepper, and thyme.
3. In an ovenproof pan or on a grill, heat the oil and sear the chicken to colour it on both sides.
4. Put in oven to bake for 15 minutes.
5. Remove from oven and set chicken aside.
6. Add water to pan with cooking juices over medium heat. Let liquid reduce for 2 minutes, turn off heat, and add the butter and maple syrup. Whisk or stir well with a spoon. Season to taste with salt and pepper. The sauce is ready!

SWEET POTATO FRICASSEE

1. Boil Brussels sprouts in salted water for 3 minutes. Cool quickly in an ice bath. Drain.
2. Cut sprouts in half and set aside.
3. Add vegetable oil to skillet and heat on high. Add sweet potato cubes and lightly brown, about 5 minutes. Lower heat and add the shallots and sprouts.
4. Sauté another 5 minutes, then add the maple syrup, and season with salt and pepper. Turn off heat and add the butter. Stir well.

PRESENTATION

1. Arrange vegetables (straining out liquid if necessary) on each plate. Place chicken supremes on top and dress with sauce.