Richard Olney's Chicken Gratin

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Ingredients

  •   One 2 1/2- to 3 1/2-pound fryer chicken, cut up (or use all legs and thighs, or all breasts)
  •   Salt
  •   2 tablespoons butter
  •   1 large handful finely crumbled stale, but not dried, bread, crusts removed
  •   1/3 cup white wine
  •   3/4 cup heavy cream
  •   3 egg yolks
  •   Salt, pepper
  •   3 ounces freshly grated Gruyère
  •   Juice of 1/2 lemon and deglazing liquid

Instructions

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