Gratineed Chicken In Cream Sauce Poulet A La Fermiere

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This is a recipe i found in the march, 2001 collector's edition of gourmet magazine, the paris issue. This is a one dish meal that looks intriguing to me, however i have not as yet prepared it. I hope you enjoy it!!

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Steps

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Pat chicken dry and season with salt and pepper.

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Heat butter in a 12-inch ovenproof deep heavy saut pan over moderately high heat until foam subsides , then brown chicken all over , in batches if necessary , 8 to 10 minutes.

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Transfer to a plate and cover.

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Pour off all but 1 tablespoon fat from pan.

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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.

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Add wine and deglaze by boiling over high heat , stirring and scraping up brown bits , until liquid is reduced by half , about 3 minutes.

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Add broth and chicken , skin sides up , with any juices from plate , and simmer , covered , 10 minutes.

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Add potatoes and salt and pepper to taste and simmer , covered , until chicken is cooked through and potatoes are tender , about 15 minutes.

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Preheat broiler.

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Discard bouquet garni.

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Stir in crme frache , peas , and salt and pepper to taste , then turn chicken in sauce to coat.

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Sprinkle dish all over .

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Ingredients

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chicken thighs, unsalted butter, fresh parsley, fresh thyme, bay leaf, carrots, frozen small whole onions, dry white wine, chicken broth, boiling potato, creme fraiche, frozen baby peas, gruyere, cheesecloth