Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet



Standard Supplier 4th August 2014


Standard Supplier

Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, Yellow Wine, Grapes with a Gratin of Macaroni and Parmesan with CHEF Jus de Poulet recipe a try? Serves 10


  • Ingredients:
  • 50g CHEF Jus de Poulet
  • 1L water
  • 1kg chicken drumsticks
  • 1kg chicken supremes
  • 50g shallots
  • 1x clove of garlic
  • Thyme spriggs
  • 7cl olive oil
  • 25g butter
  • 7 cl yellow medium dessert wine
  • 800g macaroni pasta
  • 50g mascarpone
  • 50g grated parmesan
  • 150g white grapes


Brown the pieces of poultry with oil and butter, add the garlic, thyme, the roughly chopped shallot and cook in the oven at 160C. Set aside the drumsticks and supreme's on a grid, drain of the fat from the cooking dish and de glaze with the yellow wine. Prepare the 1 Ltr of CHEF Jus de Poulet (prepared with the on pack instructions) and reduce to a syrupy consistency. Strain the jus through a fine chinois and set aside. Cook the macaroni in a oven baking dish , sprinkle the parmesan over them and bake. Blanch, peel and de-seed the grapes, heat in a pan with butter until lightly golden and glaze with a little of the jus. Slice the supreme's and remove the outer skin and cartilage on the drumsticks. Arrange the meat, the baked macaroni and the grapes on the plate and finish with cordon of jus.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.