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Chicken Savoyarde

Servings:
Serves 6 Servings
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Ingredients

For the chicken:
  • 4 1/2 pound chicken
  • 2 clove onion
  • 2 clove carrot
  • 3 stalk celery
  • 2 stalk leek
  • 2 stalk bay leaf
  • 2 sprig thyme
  • 2 sprig salt
For the sauce and to finish:
  • 4 1/2 pound chicken
  • 2 clove onion
  • 2 clove carrot
  • 3 stalk celery
  • 2 stalk leek
  • 2 stalk bay leaf
  • 2 sprig thyme
  • 2 sprig salt
  • 4 tablespoon butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cup poaching stock
  • 1 1/4 cup dry white wine
  • 1 cup heavy cream
  • 3/4 cup grated gruyère cheese
  • 1 tablespoon dijon mustard
  • 1 cup tarragon leaves, chopped
  • 1/2 cup bread crumbs
  • 1/4 cup grated parmesan cheese

Preparation

Baking Directions:

Put the chicken in a large pot; add the vegetables, herbs, and salt, and add water to cover.

Poach very gently for around an hour and a half, skimming off any scum that comes to the surface.

Once cooked, lift out the bird and allow to cool.

  Strain the stock through a fine strainer and discard all solids.

Leave to settle and lift off any surface fat using several sheets of absorbent paper towels.

Remove all meat from the chicken carcass (discarding skin and also removing all sinews from the drumsticks) and cut into large, bite-size pieces.

To make the sauce, melt the butter in a pan, add the flour, and cook for 3 minutes without browning.

Gradually add the hot chicken poaching stock, white wine, and cream, and stir until thickened.

Stir in the Gruyère, mustard, and tarragon, correct the seasoning, and simmer all together for about 20 minutes.

Preheat the oven to 450°F.

Put the chicken in a buttered gratin dish, pour the sauce over chicken, and sprinkle with the bread crumbs and Parmesan cheese.

Bake in the preheated oven for 20 to 25 minutes until the dish is golden brown and bubbling around the edges.

Eat with buttered new potatoes and a crisp green salad.

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