Cheese Crusted Chicken with Cream

Recipe By : The Best of Sunset - Page 118

Serves: 4 Servings

Ingredients:

4 lb Broiler-Fryer Chicken

1 tb Butter -- melted

5 oz Gruyere Cheese -- shredded

1 tb Dijon Mustard

3/4 c Whipping Cream

Watercress Sprigs -- for

Garnish

Instructions:

Remove chicken neck and giblets; reserve for other uses. Pull off and

discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush

skin with butter. Place chicken, breast up, on a rack in a 12- by 15-inch

roasting pan. Roast, uncovered, in a 375 degree oven until a meat

thermometer inserted in thickest part of thigh (not touching bone)

registers 185 degrees, or until meat at thighbone is no longer pink (cut to

test), about 1 hour. Using poultry shears or a knife, cut chicken into

quarters. Arrange pieces, skin side up and slightly apart, in a shallow

ovenproof serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch

oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn

off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4

cup of the cream; bring to a boil over high heat and boil, stirring, until

shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup

of cheese, and stir until cheese is melted and sauce is smooth (if

necessary, thin sauce with a little more cream). Keep sauce warm. Broil

chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.

Pour sauce around chicken; garnish with watercress.