Name: Poulet au Fromage (Chicken with Cheese)
Yield: Serves 4.
Cuisine: France
Ingredients: 70 g(2½ oz) Gruyère cheese, finely grated; salt, milled pepper; a walnut-sized knob of butter; beurre manié, made by blending ½ teaspoon butter with ½ teaspoon flour; 1½ kg(3–3½ lb) chicken; ½ wineglass dry white wine; bouquet garni

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

An appetizing-looking dish, the cheese sauce bubbling around the tender chicken on a dark dish, if possible. I like those dark green glazed oval dishes from Berry.

Ingredients

a walnut-sized knob of butter
1½ kg(3–3½ lb

Method

Melt the butter and lightly brown the chicken all over in a cast-iron casserole. Season lightly with salt and pepper. Add the wine, the bouquet garni and sufficient water to cover the first joint of your finger. Bring to the boil.

Cover tightly and turn down the heat. Simmer gently for 45–60 minutes until the chicken is cooked.

Lift out the chicken, joint it and arrange the piec