Cour d'Armoise Supreme

Name: Cour d'Armoise Supreme
Brand: MARCHE DE CHEFS
SKU: CDAB
Price: 22.50 GBP
Availability: InStock

5.0

Rated 5.0 out of 5 stars

4 Reviews

£22.50

Net: 280g± Coulans-sur-Gée, Sarthe, France Heritage breed, sixth-generation farm Poulette affinée — finished on plants and milk

A single bone-in, skin-on supreme from Pascal Cosnet's heritage chickens — finished on a blend of wild plants and whole cow's milk for a depth of flavour that standard chicken breast cannot approach. The same birds served in France's top Michelin-starred kitchens, in a format that works for a weeknight supper.

Cour d'Armoise Supreme

£22.50

A single wing bone-in, skin-on supreme from Pascal Cosnet's Cour d'Armoise heritage chickens — the same birds served in some of France's most highly regarded Michelin-starred kitchens, available here as an individual portion. The supreme is cut from a poulette affinée: a young hen that has been through Cosnet's distinctive finishing process, in which the bird is fed a blend of five specific plants and whole cow's milk in the days before slaughter. This finishing distributes fat evenly through the flesh and develops a flavour that is noticeably deeper, richer, and more complex than standard chicken breast.

Cosnet is a sixth-generation poultry farmer at the Patis farm in Coulans-sur-Gée, Sarthe. He works with old, slow-growing breeds that roam freely across more than 6 hectares of grassland. The birds are fed cereals grown on the farm, supplemented with essential oils and a proprietary blend of more than 25 wild plants gathered from certified sites, including dandelion, nettle, bramble, heather, and horsetail. These plants are selected for their remineralising and tonic properties and contribute to the distinctive flavour of the meat.

The supreme format makes Cour d'Armoise accessible as a weeknight dish rather than a special-occasion whole bird. One supreme is a generous single portion — enough for one as a main course, or to share between two as part of a larger meal.

Producer: Pascal Cosnet, La Cour d'Armoise / Volailles du Patis, Coulans-sur-Gée, Sarthe, France

Ingredients: Chicken supreme (heritage breed)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Net: 280g±

Remove the supreme from the freezer and place it in the refrigerator for 12–24 hours to defrost. Once defrosted, remove from the fridge 15–20 minutes before cooking.

Season the supreme generously with salt and pepper. Place it skin-side down in a cold, dry, oven-safe pan (cast iron or heavy stainless steel). Set the pan over a medium heat and let the skin render slowly — this takes 8–10 minutes. Do not move the breast during this time. The skin will release its fat, crisp up, and turn a deep golden colour. This is the method professional kitchens use, and it makes a significant difference to the result.

Once the skin is golden and crisp, flip the supreme, add a knob of butter, a crushed clove of garlic, and a sprig of thyme to the pan. Baste the breast with the foaming butter for a minute, then transfer the pan to an oven preheated to 180°C for 8–12 minutes depending on thickness.

Remove from the oven and rest the supreme skin-side up on a warm plate for 5 minutes. The internal temperature should reach 72–75°C at the thickest point. Resting is important — it allows the juices to redistribute and keeps the flesh moist.

Deglaze the pan with a splash of white wine or chicken stock, scraping up the caramelised residue, and pour the juices over the supreme before serving.

Serve with something simple — a green salad, sautéed greens, crushed new potatoes, or a warm lentil salad. The supreme's finishing process means the breast has more flavour and richness than you would expect, so the accompaniments should support rather than compete.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

A single wing bone-in, skin-on supreme from Pascal Cosnet's Cour d'Armoise heritage chickens — the same birds served in some of France's most highly regarded Michelin-starred kitchens, available here as an individual portion. The supreme is cut from a poulette affinée: a young hen that has been through Cosnet's distinctive finishing process, in which the bird is fed a blend of five specific plants and whole cow's milk in the days before slaughter. This finishing distributes fat evenly through the flesh and develops a flavour that is noticeably deeper, richer, and more complex than standard chicken breast.

Cosnet is a sixth-generation poultry farmer at the Patis farm in Coulans-sur-Gée, Sarthe. He works with old, slow-growing breeds that roam freely across more than 6 hectares of grassland. The birds are fed cereals grown on the farm, supplemented with essential oils and a proprietary blend of more than 25 wild plants gathered from certified sites, including dandelion, nettle, bramble, heather, and horsetail. These plants are selected for their remineralising and tonic properties and contribute to the distinctive flavour of the meat.