Chicken Au Gratin

Course : French
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 pounds broiler chicken
6 cups water
1 tablespoon salt
1 piece bay leaf
1 dash thyme
2 sprigs parsley
4 pieces peppercorns
1 medium celery stalk
1 medium Onion -- studded with
1 whole clove
2 tablespoons heavy cream
4 cups cooked rice -- kept warm
3 large egg yolks
2 tablespoons grated Swiss cheese

Preparation / Directions:

In Dutch oven, combine water, salt, bay leaf, thyme, parsley, peppercorns, celery, and onion studded with a clove. Bring to boil. Add chicken. Bring again to boil. Cover and simmer gently 1 1/2 hours, or until meat is very tender. Remove chicken and bone it. Reserve 1 cup cooking liquid. Place rice in heated ovenproof casserole. Arrange chicken on top of rice. Keep warm. In small, heavy saucepan, cook reserved cooking liquid. Bring to boil. Blend sauce with egg yolks. Off fire, add cheese. Mix well. Pour over meat. Dot with butter. Broil under broiler flame until top is well browned. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More French Recipes