Side Pannel
Cheese-Crusted Chicken with Cream
Cheese-Crusted Chicken with Cream
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese
Ingredients List
- 4 lb Broiler-Fryer Chicken
- 1 tb Butter -- melted
- 5 oz Gruyere Cheese -- shredded
- 1 tb Dijon Mustard
- 3/4 c Whipping Cream
- Watercress Sprigs -- for
- Garnish
Directions
Remove chicken neck and giblets; reserve for other uses. Pull off and
discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush
skin with butter. Place chicken, breast up, on a rack in a 12- by 15-inch
roasting pan. Roast, uncovered, in a 375 degree oven until a meat
thermometer inserted in thickest part of thigh (not touching bone)
registers 185 degrees, or until meat at thighbone is no longer pink (cut to
test), about 1 hour. Using poultry shears or a knife, cut chicken into
quarters. Arrange pieces, skin side up and slightly apart, in a shallow
ovenproof serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch
oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn
off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4
cup of the cream; bring to a boil over high heat and boil, stirring, until
shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup
of cheese, and stir until cheese is melted and sauce is smooth (if
necessary, thin sauce with a little more cream). Keep sauce warm. Broil
chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.
Pour sauce around chicken; garnish with watercress.
discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush
skin with butter. Place chicken, breast up, on a rack in a 12- by 15-inch
roasting pan. Roast, uncovered, in a 375 degree oven until a meat
thermometer inserted in thickest part of thigh (not touching bone)
registers 185 degrees, or until meat at thighbone is no longer pink (cut to
test), about 1 hour. Using poultry shears or a knife, cut chicken into
quarters. Arrange pieces, skin side up and slightly apart, in a shallow
ovenproof serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch
oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn
off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4
cup of the cream; bring to a boil over high heat and boil, stirring, until
shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup
of cheese, and stir until cheese is melted and sauce is smooth (if
necessary, thin sauce with a little more cream). Keep sauce warm. Broil
chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.
Pour sauce around chicken; garnish with watercress.
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