Clay's Kitchen : Chicken Recipes

Chicken Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Drunken French Country Chicken au Gratin

Recipe from: French Tart
Servings: 6

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny.

1 whole chicken, jointed, about 4/12 to 6½ pounds
about 3 ounces (100 ml) cognac
about ½ bottle (350 ml) dry white wine
1 tablespoon smoked paprika
5 tablespoons crème fraîche
5 ounces grated cheese
1 tablespoon Dijon mustard
2 tablespoons breadcrumbs
2 tablespoons vegetables or peanut oil
1 teaspoon caster sugar
flour
salt and pepper

Roll each piece of chicken in the flour, that has been seasoned with salt and pepper. Sauté until golden in a large frying pan, over a high heat. Drain off any excess oil, then add the cognac and flambé—Be careful! Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 to 10 minutes.

Add the crème fraîche and 3½ ounces of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 to 15 minutes, stirring regularly. Season to taste with salt and pepper, remembering that the flour was seasoned!

Arrange the fried chicken pieces in a gratin dish.Add the mustard to the sauce, whisk, then pour over the chicken. Mix the remaining 1½ ounce of grated cheese with the breadcrumbs. Sprinkle the breadcrumbs and cheese over the top of the chicken. Broil the chicken in the sauce for 5 to 10 minutes to brown cheese and give a crusty, golden topping. Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables.


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