Soubise sauce is an old School French white onion sauce. You could use the same sauce for other meats such as lamb, veal or even fish. It’s traditionally made with béchamel and cream, or even with rice as a thickener. This version has been simplified for the modern days, resulting in a smoother velvety finish and less steps in preparation. This makes it a quick an easy sauce that’s versatile for many other proteins.
If time allows, the chicken can be marinated in the milk the night before. This will brine the chicken meat making it even juicier.
Serve with pilaf rice or similar. See my recipe.
Enjoy Soubise chicken, it’s delicate, buttery, creamy and delicious.