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Recipe Categories: Lfit's HOME PAGECASSEROLES PASTA

POULET AU FROMAGE

Chicken baked with wine, mustard and cheese sauce. A classic in Burgundy gastronomy. Serve with a chilled white wine or good rose' wine. It can be prepared ahead of time and reheated.
Serves 8 people.





List of Ingredients



• 3 broiler chickens, each cut into 6 to 8 pieces or 8 boneless, skinless breasts, cut into pieces
  
• 3 tablespoons vegetable oil
  
• 5 tablespoons sweet butter
  
• Salt
  
• Freshly ground black pepper
  
• Cayenne pepper
  
• 2 cups shredded Swiss cheese
  
• 1 cup dry white wine
  
• 2 tablespoons Dijon-style mustard
  
• 1 cup light cream
  
• 1 2-inch piece of fresh ginger, grated (optional)
  
• Pinch of nutmeg
  
• Bread crumbs
  
• 3 tablespoons grated Swiss cheese
  






Instructions



1. Saute' the pieces of chicken on all sides for 5 minutes in the oil and 4 tablespoons of the butter in a large skillet. Sprinkle with sale, pepper and cayenne and cook, uncovered, over low heat for 45 minutes.
   
2. Preheat the oven to 375.
   
3. Place the pieces of chicken in an ovenproof dish. Stir the shredded cheese into the cooking juices which are left in the skillet and add the wine, mustard and cream (and ginger, if desired). Heat gently, stirring, while adding salt, pepper and nutmeg. Pour over the pieces of chicken, sprinkle with bread crumbs and grated cheese. Dot with the remaining butter and bake for 20 to 30 minutes. Serve golden and sumptuous in its baking dish.
   
   
   
   
   
   
   
   
   
4. Note: After the pieces of chicken are sauteed, you may want to cook 4 leeks (white part only) in 3 tablespoons of sweet butter until soft, and add them to the sauce around the chicken before baking. It thickens the sauce, and I find the dish becomes truly superb that way.
   






Final Comments


This dish is not only delicious but VERY easy to prepare!