Cheese-Crusted Chicken With Cream
Ingredients
4 lb broiler-fryer chicken
1 tbsp butter -- melted
5 oz gruyere cheese -- shredded
1 tbsp dijon mustard
3/4 cup whipping cream
1 watercress sprigs -- for
1 garnish
Preparation
Remove chicken neck and giblets; reserve for other uses. Pull off and
discard lumps of fat. Rinse chicken inside and out, then pat dry.
Brush skin with butter. Place chicken, breast up, on a rack in a 12-
by 15-inch roasting pan. Roast, uncovered, in a 375 degree oven
until a meat thermometer inserted in thickest part of thigh (not
touching bone) registers 185 degrees, or until meat at thighbone is
no longer pink (cut to test), about 1 hour. Using poultry shears or a
knife, cut chicken into quarters. Arrange pieces, skin side up and
slightly apart, in a shallow ovenproof serving dish (use a 9-by
13-inch rectangular or 12- to 15-inch oval dish). Sprinkle with 3/4
cup of the cheese. Return to oven and turn off heat. Skim and discard
fat from pan drippings. Stir in mustard and 3/4 cup of the cream;
bring to a boil over high heat and boil, stirring, until shiny
bubbles form 3 to 4 minutes. Remove from heat, add remaining
1/2 cup of cheese, and stir until cheese is melted and sauce is
smooth (if necessary, thin sauce with a little more cream). Keep sauce
warm. Broil chicken 4 to 5 inches below heat until cheese is bubbly,
about 1 minute. Pour sauce around chicken; garnish with watercress.
Recipe By : The Best of Sunset - Page 118
Servings: 4
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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