Creamy Gruyere Chicken Delight

Gratineed Chicken in Cream Sauce, also known as Poulet à la Fermiere, is a delightful culinary journey straight from the pages of the March 2001 Collector’s Edition of Gourmet Magazine, the Paris issue 🍽️. This one-dish wonder captures the essence of French countryside cooking, promising a meal that’s both comforting and elegant. Whether you’re a seasoned home chef or a culinary explorer ready to embark on a new gastronomic adventure, this recipe is sure to tantalize your taste buds.

Recipe Overview:

• Name: Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
• Total Time: 1 hour
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
• Servings: 4

Ingredients:

• 2 chicken thighs
• 1 chicken drumstick
• 6 tablespoons unsalted butter
• 2 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 4 carrots
• 2 onions
• 1/2 cup dry white wine
• 1/3 cup chicken broth
• 1 boiling potato
• 1/2 cup creme fraiche
• 2/3 cup frozen baby peas
• 1 cup Gruyere cheese
• Salt and pepper to taste

Instructions:

1. Preparation: Begin by patting the chicken dry and seasoning it generously with salt and pepper, ensuring that each piece is well coated.

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2. Brown the Chicken: Heat 3 tablespoons of butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until the foam subsides. Then, brown the chicken pieces all over, working in batches if necessary, for about 8 to 10 minutes. Once browned, transfer the chicken to a plate and cover it to keep warm.

3. Prepare Aromatics: In the same pan, pour off all but 1 tablespoon of fat. Tie the parsley, thyme, and bay leaf in cheesecloth to create a bouquet garni. Add this bouquet garni to the pan along with the carrots and onions, stirring to coat them with the remaining fat.

4. Deglaze the Pan: Pour in the dry white wine and deglaze the pan by boiling over high heat, stirring and scraping up any browned bits until the liquid is reduced by half, approximately 3 minutes.

5. Simmer with Broth: Add the chicken broth and return the browned chicken pieces, skin side up, along with any juices from the plate, to the pan. Cover and simmer for 10 minutes.

6. Add Potatoes: Introduce the diced boiling potato to the pan along with salt and pepper to taste. Continue to simmer, covered, until the chicken is cooked through and the potatoes are tender, about 15 minutes.

7. Preheat the Broiler: While the chicken and vegetables simmer, preheat your broiler to prepare for the final step.

8. Finish with Cream Sauce: Discard the bouquet garni from the pan. Stir in the creme fraiche and frozen baby peas, seasoning with salt and pepper to taste. Ensure the chicken is evenly coated with the creamy sauce.

9. Gratine with Cheese: Sprinkle the entire dish with Gruyere cheese, then place it under the preheated broiler, positioning it about 4 to 5 inches from the heat source. Broil until the cheese is golden brown and bubbling, approximately 3 to 4 minutes.

10. Serve and Enjoy: Once gratineed to perfection, remove the dish from the broiler and serve immediately, savoring the aroma and flavors of this delectable French-inspired creation.

Nutritional Information (per serving):

• Calories: 975.2
• Fat: 61.6g
  • Saturated Fat: 25.9g
• Cholesterol: 283mg
• Sodium: 403.4mg
• Carbohydrates: 45.7g
  • Fiber: 7.6g
  • Sugar: 10.8g
• Protein: 54.3g

Indulge in the rich and creamy textures, balanced with the earthy flavors of herbs and vegetables, all crowned with the irresistible allure of melted Gruyere cheese. Whether enjoyed as a cozy family dinner or presented to guests as a culinary masterpiece, Gratineed Chicken in Cream Sauce is sure to elevate any dining experience to new heights 🥂.