Poulet au fromage

Name: Poulet au fromage
Yield: [For four]
Cuisine: French
Ingredients: freshly ground pepper; 120 ml (4 fl oz) dry white wine; 1 small onion, sliced; 90 g (3 oz) unsalted butter; salt; 1 small chicken of about 1.2 kg (2 lb 10 oz); 20 g (¾ oz) plain flour; 2 egg yolks; 300 ml (10½ fl oz) milk; pinch freshly grated nutmeg; pinch freshly ground white pepper; 125 g (4½ oz) freshly grated Gruyère; 25 g (1 oz) freshly grated Parmesan; 100 ml (3½ fl oz) double cream

Preparation info

[For
four
]

Difficulty
Easy

Appears in

Mourjou

By Peter Graham

Published 1999

About

This straightforward dish is also known as poulet bourbonnais. It is a speciality of the Bourbonnais region, the northernmost part of the Auvergne, which includes the fertile Limagne plain.

Ingredients

90 g (3 oz) unsalted butter
1 small onion, sliced

Europe
France
Mourjou
Main course
Starter
Gluten-free
Mediterranean

Method

Heat 50 g (2 oz) of butter in a heavy casserole and cook the onion gently until it just begins to turn brown. Trim the chicken’s stomach cavity of all excess fat and wash it out. Sprinkle the bird in