Recipe by Bev
This is a recipe I found in the March, 2001 Collector's Edition of Gourmet Magazine, the Paris issue. This is a one dish meal that looks intriguing to me, however I have not as yet prepared it. I hope you enjoy it!
Top Review by Steph KP
I love this recipe - I've made it 2x now - once using sour cream and once using the creme fraishe - both are good. The very french sounding name makes this recipe sound kind of intimidating, but it's actually really easy. And if you're a bum like I am, you don't even have to use the sache of herbs - just toss them in. This recipe ends up something like a chicken stew with a white cream sauce. It's so tasty and complex, and super easy to throw together.
- 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
Directions See How It's Made
- 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.