{"id":2203,"date":"2026-11-14T16:50:20","date_gmt":"2026-11-14T15:50:20","guid":{"rendered":"https:\/\/cooknvibe.com\/?p=2203"},"modified":"2026-11-14T16:50:20","modified_gmt":"2026-11-14T15:50:20","slug":"black-garlic-glazed-chicken-supreme-black-against-orange","status":"publish","type":"post","link":"https:\/\/cooknvibe.com\/index.php\/2026\/11\/14\/black-garlic-glazed-chicken-supreme-black-against-orange\/?lang=en","title":{"rendered":"Black garlic glazed chicken supreme: black against orange"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Staying with fall colors, here\u2019s a dish that has made my top 3 favorite recipes: a chicken supreme glazed with black garlic sauce, served with a butternut squash swirl glazed with clementine and ginger.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The contrast already suits the season. On one side, an opaque black glaze over golden skin; on the other, a translucent orange spiral. Black garlic tastes sweet and a little tangy, far from the bite of raw garlic. Clementine and ginger brighten the sweetness of the squash.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Homemade chicken stock reduced to a glace, then blended with a black garlic gastrique, holds the glaze on the skin of the supreme, thanks to the stock\u2019s gelatin and the caramel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Black garlic is an ingredient you see more and more in kitchens. It\u2019s made from white garlic: the heads spend several weeks at 60 to 90 \u00b0C (140 to 194 \u00b0F) in a humid environment. The cloves come out black and sweet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its sweetness and color come from a slow Maillard reaction.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I wanted to balance the intensity of the black glaze with the sauce on the squash swirl: the acidity of clementine, while keeping its sweetness, and the kick of ginger to lift the mildness of the squash.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Both elements of the dish share caramelization, along with a play of textures: crisp on the outside, tender on the inside.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">My tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Salt the supremes the day before: the skin dries, then crisps under the glaze. In the US, look for supremes sold as airline chicken breasts.<\/li>\n\n\n\n<li>Stop the caramel at amber. Any darker and the sauce turns bitter.<\/li>\n\n\n\n<li>The sauce sets as it cools: rewarm it over a gentle water bath and add a little chicken stock to loosen it if needed.<\/li>\n\n\n\n<li>Choose a butternut squash with a long, straight neck: the strips run the length of the neck, so the spiral needs fewer joins.<\/li>\n\n\n\n<li>If you want to make the ginger juice yourself but don\u2019t have a juicer, grate the ginger finely and squeeze it through a clean cloth.<\/li>\n<\/ul>\n\n\n<p><strong>[cooked-recipe id=\"2200\"]<\/strong><br \/><em>(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Staying with fall colors, here\u2019s a dish that has made my top 3 favorite recipes: a chicken supreme glazed with black garlic sauce, served with&#8230; <\/p>\n<p class=\"more\"><a class=\"more-link\" href=\"https:\/\/cooknvibe.com\/index.php\/2026\/11\/14\/black-garlic-glazed-chicken-supreme-black-against-orange\/?lang=en\">Lire la suite<\/a><\/p>\n","protected":false},"author":1,"featured_media":2222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[185],"tags":[595,238,121,482,203],"class_list":["post-2203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","tag-black-garlic","tag-butternut-squash","tag-chicken","tag-clementine-en","tag-ginger"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/2203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=2203"}],"version-history":[{"count":2,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/2203\/revisions"}],"predecessor-version":[{"id":2206,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/2203\/revisions\/2206"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2222"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/categories?post=2203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/tags?post=2203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}