Gratineed Chicken in Cream Sauce Poulet la Fermiere

Ingredients

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

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