Chicken Gratin with Green Beans Gremolata

Chicken, covered with a creamy cheesy sauce, is then topped with crispy breadcrumbs and baked until the chicken is cooked and the sauce thickens.  The green beans are cooked than tossed in a garlic, lemon, herb and cheese mixture and makes the perfect light, crunchy side dish.

Chicken Gratin

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Serves: 4 Total Time: 1 hour


  • One 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
  • Salt
  • 2 tablespoons butter
  • 1 large handful finely crumbled stale, but not dried, bread, crusts removed
  • 1/3 cup white wine
  • For the cheese custard:
  • 3/4 cup heavy cream
  • 3 egg yolks
  • Salt, pepper
  • 3 ounces freshly grated Gruyère
  • Juice of 1/2 lemon and deglazing liquid


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