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Gratinéed Chicken and Vegetables
in Cream Sauce

"Non-cooks think it’s silly to invest two hours’ work into two minutes’
enjoyment; but if cooking is evanescent, well, so is the ballet.”
~ Julia Child

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La Belle Cuisine

Gratinéed Chicken and Vegetables
in Cream Sauce
(Poulet à la Fermière)

Gourmet Cookbook:
More Than 1000 Recipes
Copyright © 2004 by Condé Nast Publications,
Edited by Ruth Reichl

Serves 4
Active time: 35 minutes
Start to finish: 1 hour

“As the name suggests, ‘poulet à la fermière contains a farmwife’s bounty:
chicken, cheese, vegetables, and herbs. To taste a dish like this is to trans-
port yourself back to the heady time when Julia Child’s cookbooks held
sway and classic French cuisine was the culinary ideal to which we all
aspired. The chicken isn’t drizzled or dotted or dripped – it’s lusciously
sauced, in white wine and crème fraîche, sprinkled with Gruyère, and
broiled. You’ll definitely want to have a nice hunk of bread for sopping.”

2 pounds chicken thighs and drumsticks,
rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon unsalted butter
6 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 Turkish bay leaf or 1/2 California bay leaf
4 carrots, cut diagonally into 1-inch-thick pieces
2 cups frozen small onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken stock or store-bought
low-sodium broth
1 pound small (1 1/2-inch) boiling
potatoes, peeled and halved
2/3 cup crème fraîche [purchased, or
make your own]
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
(about 4 ounces)

Special Equipment:
cheesecloth, kitchen string

[Obviously, if you are fortunate enough to have access to garden-fresh
small onions and baby peas, use them in preference to frozen vegetables.]

Season chicken with salt and pepper. Heat butter in a 12-inch ovenproof
deep heavy skillet over moderately high heat until foam subsides. Brown chicken, in batches if necessary, 8 to 10 minutes per batch. Transfer to a
plate and cover loosely with foil. Pour off all but 1 tablespoon fat from
the pan.
Wrap the parsley, thyme, and bay leaf in a square of cheesecloth and tie
with string to make a bouquet garni. Add to skillet, along with carrots and
onions, and stir to coat vegetables with fat. Add the wine and deglaze by
boiling over high heat, stirring and scraping up brown bits, for 1 minute,
then boil until liquid is reduced by half, about 2 minutes more. Add stock
and chicken, skin side up, with any juices accumulated on plate, bring to
a simmer and simmer, covered, for 10 minutes. Add potatoes and salt
and pepper to taste and simmer, covered, until chicken is cooked through
and potatoes are tender, about 15 minutes. Remove from heat and dis-
card bouquet garni.
Preheat broiler. Stir crème fraîche and peas into sauce, add salt and
pepper to taste, and turn chicken in sauce to coat. Sprinkle all over with
Gruyère and broil 4 to 5 inches from heat until cheese is browned and
sauce is bubbling, 3 to 4 minutes.

Featured Archive Recipes:
(Work in progress!)
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Gigi's Chicken with Vegetable Sauce
Gigi's Crab-Stuffed Chicken Breasts
Chicken with Leeks and Mushrooms
Chicken Bonne Femme
Chicken Lyonnaise 
Chicken Martinique 
Chicken Pontalba
Delmonico Chicken Clemenceau
Lutece's Chicken Fricassee with Shallots
Chicken Legs Puttanesca
Spicy Red Rice with Chicken and Vegetables
 

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