Gratineed Chicken in Cream Sauce Poulet la Fermiere

Gratineed Chicken in Cream Sauce Poulet la Fermiere
Photo by Romulo Yanes


  • 1/3 cup chicken broth
  • 2 fresh thyme sprigs
  • 1 tablespoon unsalted butter
  • 2 cups frozen small whole onions
  • 4 carrots
  • 6 fresh parsley sprigs
  • 1 small square of cheesecloth
  • + 7 more ingredients
    • 2/3 cup crème fraîche
    • 1 cup frozen baby peas
    • 1 pound small (1 1/2-inch) boiling potatoes
    • ½ cup dry white wine
    • 1 bay leaf (not California)
    • 2 pounds chicken thighs and drumsticks
    • 1 cup coarsely grated Gruyère

Pat chicken dry and season with salt and pepper. Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan....

View full recipe at Epicurious


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