Baked Chicken with Cheese & Cream Sauce
Created by Adapted from Saveur Magazine• Course: Meat, Poultry Seafood Entrees • Season(s): Fall, Winter
Ingredients
- 3 1/2 pound chicken, cut into 8 pieces
- 8 ounces swiss cheese, grated on large holes of a box grater (about 1 1/4 cups)
- Salt and freshly ground black pepper
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 2 tablespoons Dijon mustard
Instructions
Preheat oven to 450˚. Season chicken to taste with salt and pepper. Spread chicken out in a roasting pan, skin side down, and bake for 20 minutes. Turn chicken pieces over and continue to bake until skin is golden and chicken is cooked through, 15-20 minutes more. Transfer chicken, skin side up, to a baking dish large enough to hold pieces in a single layer. Pour off fat from roasting pan and set pan aside.
Preheat broiler. Sprinkle half the cheese over the chicken, then lightly brown under the broiler, 3-4 minutes. Set chicken aside. Heat roasting pan on top of stove over medium-high heat. Add cream, stock, and mustard and cook, whisking, until slightly thickened, 3-4 minutes. Remove pan from heat and whisk in remaining cheese, whisking until smooth. Pour sauce around chicken. Serve with cooked egg noodles, if you like.