Best Swiss Gratineed Chicken In Cream Sauce Recipes

Gratineed Chicken in Cream Sauce (Poulet a la Fermiere) image

Provided by Bev I Am

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs chicken thighs or 2 lbs chicken drumsticks (or both)
1 tablespoon unsalted butter
6 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf (not California)
4 carrots, cut diagonally into 1 inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 lb small boiling potato, peeled and halved (1 1/2-inch)
2/3 cup creme fraiche
1 cup frozen baby peas, thawed
1 cup coarsely grated gruyere
1 small square cheesecloth

Steps:

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.
Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 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.
Preheat broiler.
Discard bouquet garni.
Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
Makes 4 servings.

Nutrition Facts : Calories 975.2, Fat 61.6, SaturatedFat 25.9, Cholesterol 283, Sodium 403.4, Carbohydrate 45.7, Fiber 7.6, Sugar 10.8, Protein 54.3

Gratineed Chicken in Cream Sauce (Poulet à la Fermiere) image

Yield Makes 4 servings

Number Of Ingredients 15

2 pounds chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 carrots, cut diagonally into 1-inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
Special Equipment
a small square of cheesecloth

Steps:

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.
Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 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.
Preheat broiler.
Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

Swiss Gratineed Chicken in Cream Sauce image

Provided by Vickie Parks

Categories Chicken

Time 1h

Number Of Ingredients 14

2 lb chicken thighs and drumstricks
1 Tbsp unsalted butter
6 sprig(s) fresh parsley
2 sprig(s) fresh thyme
1 bay leaf
4 large carrots, cut diagonally into 1-inch thick slices
2 c frozen pearl onions, thawed and patted dry
1/2 c swiss white wine
1/3 c low-sodium chicken broth
1/4 lb small (1 1/2 inch) boiling potatoes, peeled and halved
2/3 c creme fraiche
1 1/3 c frozen baby peas, thawed
1/4 c coarsely chopped gruyere cheese
salt and pepper, to taste

Steps:

1. Pat chicken dry and season with salt and pepper.
2. 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.
3. Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 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.
4. Preheat broiler.
5. Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère, and broil 4 to 5 inches from heat until browned and sauce is bubbling, about 3 to 4 minutes.