Poulet au Fromage

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

Chicken with Cheese

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

Europe
France
Dinner
Starter

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