Gratineed Chicken in Cream Sauce (Poulet a la Fermiere)

Recipe by Bev I Am




  • 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.