French Countryside Gratineed Chicken

Here in Northern Colorado, we’ve been experiencing some unseasonal warm, sunny weather, so it’s somewhat challenging to remember the imminent threat of winter is on our heels. Sure, we’ve had a small dose of frosts, and I can smell the chill in the evening, but when I’m wearing flip flops for Halloween, it’s easy to be fooled. All that changed early Sunday morning when daylight saving time ended, effectively proving to me that no matter the weather, we have in fact entered “the dark ages” for the next few months.

Don’t get me wrong. I love seeing the sun peek through my window in the early morning again, but this pitch-black-by-6 P.M. thing almost instantaneously turns me into a reclusive, creatively challenged hermit.

When I say “creatively challenged,” I’m talking about my food. I make my money by cooking all day for other people. The last thing I want to do myself when I get home is prepare anything too elaborate or anything that needs to be planned too far in advance. The warm months are easy: I throw something on the grill, toss a salad, and I’m good to go. Winter is another ballgame. While I do grill stuff all year long, like many people I crave rib-sticking, heartier fare more frequently in the cold, dark months. In essence, winter cooking just takes a lot more planning and time.

This luscious chicken dish is perfect for a chilly evening, and it takes very well to being prepared in advance. I can pop it in the oven and put it on my table in under an hour, which is a plus for me. The velvety sauce is rich but not cloying, making it suitable for not only winter fare but for any time of year. It’s a beautiful, delicious, and versatile way to showcase whatever vegetables are in season. Though a complete meal as is, a crusty bread and a crisp winter salad would be welcome!

French Countryside Gratineed Chicken

If you make this in advance, pull the chicken out of the fridge while you preheat the oven to warm it up a little before baking.

Prep time: 20–30 minutes
Cook time: approximately 1¼ hours total
Serves 4–6

Ingredients:
1 whole chicken, cut in 8 pieces, or pre-cut chicken pieces
Salt and pepper
2 tablespoons butter, plus more as needed
1 onion, diced
3 carrots, cut on bias in 1-inch pieces
6 small potatoes, halved or quartered
6 sprigs thyme
6 parsley stems
2 bay leaves
1½ cups dry white wine
2 cups chicken stock
½ lb. mushrooms, halved if large
12 brussels sprouts, halved
¼ lb. green beans, trimmed
6 oz. crème fraîche
12 oz. Gruyère cheese, grated

Instructions:

1. Preheat oven to 425°F. Pat chicken dry and season both sides with salt and pepper. Heat butter in a large pot. Cook chicken on each side until golden, then transfer to a large bowl and set aside.
2. Add onion, carrots, and potatoes to the pot. If necessary, add a little more butter. Sauté for a couple minutes. Tie thyme, parsley, and bay leaves together in a bundle using kitchen twine. Add to pot and sauté one minute longer. Add wine. Bring to a low boil and reduce liquid by about half.
3. Add chicken stock, then return the chicken pieces to pan. Cover and bring to a boil. Reduce heat and simmer until chicken is tender and cooked through, about 30–40 minutes.
4. Using tongs, transfer chicken to a large baking dish, or use two smaller ones if you prefer. With a slotted spoon, transfer vegetables to the baking dish. Nestle everything together.
5. Add mushrooms, brussels sprouts, and green beans to the pot. Cover and simmer until tender, then use a slotted spoon to transfer them to the baking dish with the chicken. Simmer remaining liquid in pot until reduced and slightly thickened. Taste and adjust seasoning. Stir in crème fraîche.
6. Pour sauce over chicken and vegetables. Sprinkle with grated Gruyère. Bake until bubbly and golden, about 20 minutes. If made in advance and stored in the fridge, bake 30–40 minutes.

AUTHOR’S NOTE

To choose your organically grown and fresh ingredients wisely, use the following criteria:

• chemical- and hormone-free meat
• wild-caught fish
• pasture-raised, organic eggs
• whole, unrefined grains
• virgin, unrefined, first-press organic oils
• whole-food, unrefined sweeteners
• pure, clean, spring water
• sea salt
• raw and/or cultured milk and cream products

Photo by Briana Nervig

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at www.mygreencuisine.com.