Gratinéed Chicken and Vegetables in Cream Sauce
(Poulet à la Fermière)

Serves 4

“As the name suggests, ‘poulet à la fermière contains a farmwife’s bounty:
chicken, cheese, vegetables, and herbs. To taste a dish like this is to transport yourself

back to the heady time when Julia Child’s cookbooks held sway and
classic French cuisine was the culinary ideal to which we al aspired. The
chicken isn’t drizzled or dotted or dripped – it’s lusciously sauced, in white
wine and crème fraîche, sprinkled with Gruyère, and broiled. You’ll definitely
want to have a nice hunk of bread for sopping.”

2 pounds chicken thighs and drumsticks, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon unsalted butter
6 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 Turkish bay leaf or 1/2 California bay leaf
4 carrots, cut diagonally into 1-inch-thick pieces
2 cups frozen small onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken stock or store-bought low-sodium broth
1 pound small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche [purchased, or make your own]
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère (about 4 ounces)

Special Equipment:
cheesecloth, kitchen string

Obviously, if you are fortunate enough to have access to garden-fresh
small onions and baby peas, use them in preference to frozen vegetables.

Season chicken with salt and pepper. Heat butter in a 12-inch ovenproof deep heavy skillet over moderately high heat until foam subsides. Brown chicken,  in batches if necessary, 8 to 10 minutes per batch. Transfer to a plate and cover loosely with foil. Pour off all but 1 tablespoon fat from the pan.Wrap the parsley, thyme, and bay leaf in a square of cheesecloth and tie with string to make a bouquet garni. Add to skillet, along with carrots and onions, and stir to coat vegetables with fat. Add the wine and deglaze by boiling over high heat, stirring and scraping up brown bits, for 1 minute, then boil until liquid is reduced by half, about 2 minutes more. Add stock and chicken, skin side up, with any juices accumulated on plate, bring to a simmer and simmer, covered, for 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes. Remove from heat and dis-card

bouquet garni.Preheat broiler. Stir crème fraîche and peas into sauce, add salt and pepper to taste, and turn chicken in sauce to coat. Sprinkle all over with Gruyère and broil 4 to 5 inches from heat until cheese is browned and sauce is bubbling, 3 to 4 minutes.

Thanks lovescooking6