CHICKEN GRATIN

Chicken Gratin

Ingredients – Serves 4  Adapted from Richard Olney’s Simple French Food

1.2-1.5 kg skin-on chicken pieces, I used a mixture of wings, things and drumsticks but breasts could also be used.

Salt, pepper

30g butter

2 very large handfuls fresh bread crumbs – dried will not work and you don’t want them too fine.

⅓ cup white wine

¾ cup heavy cream

3 egg yolks

100g freshly grated Gruyère

Juice of  ½ lemon – I always leave this out as it tends to curdle the custard – for me there is enough acidity in the wine.

Method

Heat the oven to 200C. Salt the chicken pieces and cook them in the butter over medium heat until nearly done and lightly colored on all sides. Transfer them to a gratin dish of a size to just hold them snugly, arranged side by side.

Cook the crumbs in the chicken’s cooking butter until slightly crisp and only slightly colored — still blond, stirring. Put them aside (don’t worry if a few remain in the pan) and deglaze the pan with the white wine, reducing it by about half.

Whisk together the cream, egg yolks, salt and pepper, and cheese, then incorporate the lemon (if using) and the deglazing liquid. Spoon or pour this mixture evenly over the chicken pieces, sprinkle the surface with the breadcrumbs, and bake for about 40 minutes or until the surface is nicely colored and the custard is firm.