Name: Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
Yield: Makes 4 servings
Ingredients: 2 pounds chicken thighs and drumsticks; 1 tablespoon unsalted butter; 6 fresh parsley sprigs; 2 fresh thyme sprigs; 1 bay leaf (not California); 4 carrots, cut diagonally into 1-inch-thick slices; 2 cups frozen small whole onions, thawed and patted dry; 1/2 cup dry white wine; 1/3 cup chicken broth; 1 pound small (1 1/2-inch) boiling potatoes, peeled and halved; 2/3 cup crème fraîche; 1 cup frozen baby peas, thawed; 1 cup coarsely grated Gruyère; a small square of cheesecloth

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Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)Romulo Yanes

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

Recipe notes

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