Chicken Gratinee

I saw this recipe on Food 52 and the idea of whole chicken pieces done in a gratinee really intriqued me.  It sounded fabulous and looked delicious.  I am a sucker for a Gratinee.  It sings to my heart every time.  I have had plenty of gratinee vegetables in  my time, and a few casseroles, but never whole pieces of chicken done this way!

The original recipe called for a whole chicken cut up.  I had chicken legs and to be honest, they worked perfectly and in fact were probably best suited to this dish as they were all cooked in the same amount of time . . .  no breasts to dry out in the extra cooking time that legs would take to cook in.  Perfect.

The chicken pieces were tender and moist  . . .  perfectly cooked and flavoured  . . .  and that custard . . .  sublimely rich . . .  the crisp buttery crumbs . . .  sigh  . . .

 Altogether this dish was really gorgeous and so simple to make.  I will be making it again, for company next time, because it is delicious enough for company . . .  I  might double the recipe for company  however, as they will most certainly be wanting seconds!  I served it simply with some boiled new potatoes and green beans.

Whisk together the cream and egg yolks, along with the lemon juice and deglazing liquid.  Stir in the cheese and then season with some salt and black pepper.  Pour this mixture evenly over the chicken legs.  Sprinkle the bread crumbs over top evenly.   Bake in the heated oven for 25 to 30 minutes, until nicely browned and the custard is set.  Serve hot.  Delicious!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/