Whether you're looking for a one pot dish to serve to your friends (and blow them away with it's flavor!), or an easy one pot weeknight dinner......this dish will knock your socks off!
Chicken is cooked in a creamy, cheesy sauce with a generous hit of lemon. And, just when you think it couldn't get any better.....you top it off with crispy, buttery bread crumbs.
- One 2 1/2- to 3 1/2-pound organic whole chicken, cut up (or use all legs and thighs, or all breasts)
- 2 tablespoons butter
- 2 cups baguette or country style bread, torn into large pieces
- 1/3 cup white wine
- For the sauce:
- 3/4 cup heavy cream
- 3 egg yolks
- Salt, pepper
- 3 ounces freshly grated Gruyère
- Juice of 1/2 lemon and deglazing liquid
- 1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
- Chopped fresh Italian parsley, to garnish
Heat the oven to 400° F. Generously salt the chicken pieces.
In a large cast iron pan, melt the butter and brown the chicken over medium heat until nearly done and lightly colored on all sides, about 25 minutes.
Don't wash the pan!! You'll use the chicken fat to brown the bread crumbs.
Transfer the chicken to a large gratin dish. Arrange the chicken in a single layer, side by side.
Toast the torn bread, over low to medium heat, in the chicken fat/butter until slightly crisp and pale blonde.
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.
In a large bowl, whisk together the cream, egg yolks, seasonings, and cheese, until fully incorporated.
Then whisk in the lemon and the deglazing liquid.
Spoon the mixture evenly over the chicken pieces, scatter the potatoes around the chicken, and bake 25 minutes or until the surface is nicely colored.
There's a good chance the sauce will break and look curdled -- that's ok!! It will still taste amazing!
If you want to try to prevent this from happening, leave out the lemon juice. When the chicken is cooked through, remove to a plate, then, off the heat, stir in the lemon juice to the sauce. Add the chicken back to the pan.
Serve immediately, garnish with parsley and toasted croutons.