Richard Olney'S Chicken Gratin Recipe

Name: Richard Olney'S Chicken Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the chicken; one 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts); Salt; 2 tablespoons butter; 1 large handful finely crumbled stale, but not dried, bread, crusts removed; 1/3 cup white wine; For the cheese custard; 3/4 cup heavy cream; 3 egg yolks; Salt, pepper; 3 ounces freshly grated Gruyere; Juice of 1/2 lemon and deglazing liquid

Servings: persons

For the chicken
one 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
Salt
2 tablespoons butter
1 large handful finely crumbled stale, but not dried, bread, crusts removed
1/3 cup white wine
For the cheese custard
3/4 cup heavy cream
3 egg yolks
Salt, pepper
3 ounces freshly grated Gruyere
Juice of 1/2 lemon and deglazing liquid

1
Heat the oven to 400u00b0 F. Salt the chicken pieces and cook them in the butter over medium heat until nearly done and lightly colored on all sides -- about 20 minutes, adding the breasts only after the first 10 minutes. Transfer them to a gratin dish of a size to just hold them, arranged side by side.
2
Cook the crumbs in the chicken's cooking butter until slightly crisp and only slightly colored -- still blond, stirring. Put them aside (don't worry if a few remain in the pan) and deglaze the pan with the white wine, reducing it by about half.
3
Whisk together the cream, egg yolks, seasonings, and cheese, then incorporate the lemon and the deglazing liquid. Spoon or pour this mixture evenly over the chicken pieces, sprinkle the surface with the breadcrumbs, and bake 20 to 25 minutes or until the surface is nicely colored and the custard is firm.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the chicken, one 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts), Salt, 2 tablespoons butter, and more.

Yes, Richard Olney'S Chicken Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Richard Olney'S Chicken Gratin

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