Richard Olney's Chicken Gratin

By Genius Recipes
February 24, 2015
59 Comments


Author Notes: The foolproof chicken recipe to get you through winter is anything but bland, boring, and sensible. Note that, as Olney says in his headnote, "The acidity of the white wine and the lemon cause the cheese custard to curdle in the cooking, creating a texture that, personally, I find pleasant but may not please everyone." I've found that the extent of the curdling depends on the size and juiciness of the chicken (and lemon), the pan, and the length of cooking time, but it's always been delicious. Adapted slightly from Simple French Food (Atheneum, 1974).Genius Recipes

Serves: 4

Ingredients

For the chicken

  • 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

For the cheese custard

  • 3/4 cup heavy cream
  • 3 egg yolks
  • Salt, pepper
  • 3 ounces freshly grated Gruyère
  • Juice of 1/2 lemon and deglazing liquid

Directions

  1. Heat the oven to 400° F. Salt the chicken pieces and cook them in the butter over medium heat until nearly done and lightly colored on all sides -- about 20 minutes, adding the breasts only after the first 10 minutes. Transfer them to a gratin dish of a size to just hold them, arranged side by side.
  2. Cook the crumbs in the chicken's cooking butter until slightly crisp and only slightly colored -- still blond, stirring. Put them aside (don't worry if a few remain in the pan) and deglaze the pan with the white wine, reducing it by about half.
  3. Whisk together the cream, egg yolks, seasonings, and cheese, then incorporate the lemon and the deglazing liquid. Spoon or pour this mixture evenly over the chicken pieces, sprinkle the surface with the breadcrumbs, and bake 20 to 25 minutes or until the surface is nicely colored and the custard is firm.

More Great Recipes:
Cheese|Chicken|Fall|Valentine's Day|Winter|Christmas|Entree

Reviews (59) Questions (1)

59 Comments

Margaret October 14, 2018
As I don't use wine, is it OK to leave it out altogether or is there a substitute I could use?
 
Kristen M. October 17, 2018
You'll want to deglaze the pan with something to get all the delicious brown bits—you could use chicken stock or even water in a pinch. The dish will overall be a bit richer without the wine's acidity for balance, but the lemon will help.
 
Ute T. February 6, 2018
After reviewing all the comments, I'm surprised that nobody thought of doing the custard with a half and half rather than 35% cream. For this dish I would use both whole eggs AND 10% to reduce the caloric content. Forty years ago and in rural France where this dish originated, people probably cooked with a lot more fat than they do today.
 
MadeInMaine May 5, 2017
I had bookmarked this recipe and decided to make it last night. Boy, was I ever disappointed! I followed the recipe almost exactly with the exception of the lemon juice b/c I didn't want a curdled custard sauce. However, I didn't note that the wine could contribute to that also. YUCK! It looked like vomit, and was most unappetizing. If this is a Community Pick, I'd better move! : )))
 
Shortrib August 13, 2016
Now THAT was delicious. Chicken legs, and exactly as written (except pecorino in place of gruyere.) Served with bulgur, sliced tomatos and green beans. Sauce is rich, creamy and perfect!
 
Claudia February 26, 2016
Very good, but I over salted...my fault. Even though I used unsalted butter, I think the cheese must have added some salt...I'd recommend adding it later, if needed.
 
Upsidedownpineapple January 6, 2016
I was a little hesitant to make this recipe after reading some of the comments about curdling, but I am so very happy that I disregarded my hesitation! <br /><br />I followed this recipe exactly and my goodness, it was truly amazing. <br />If you were to consider this recipe less as containing a custard, and more about creating a beautifully decadent sauce that alternates between spoons of rich cheesy creaminess to buttery lemony smoothness. This is a beautifully broken sauce which gives a diversity of flavors. <br />If you read the note from Richard Olney, the original author of this recipe in his book, 'Simple French Food', a plain homogeneous sauce was not what this recipe was intended or created to produce. <br /><br />We used a plump, corn fed French hen which I trimmed the excess fat and skin from, some nutty Gruyere cheese from Switzerland and made the breadcrumbs from a French country style loaf of bread which I dried slightly in the oven to 'stale it'. The homemade breadcrumbs from a fresh loaf are larger and softer than than store bought crumbs and they fried nicely in the chicken juices, and browned perfectly on the finished dish and are definitely worth taking the extra couple of minutes to make.<br /> I did need to bake this dish a little longer to reach the correct internal temperature for the chicken as it was quite plump.<br /><br />My partner was so very delighted with this dish that he insisted that I must make this again for a dinner party that we are hosting this week. I highly recommend this recipe if you are looking for a show stopping main course that is very simple to prepare with quality ingredients and is delightfully French.
 
carcar October 26, 2015
I made this pretty much as written but added the lemon juice at the end, just before serving and it was perfect. The lemon flavor is essential but by adding the juice at the end you avoid curdling the custard.
 
lynette October 8, 2015
In response to gingerroot's suggestion for partially cooking the chicken and finishing the dish the following night, see link on food safety: http://www.livestrong.com/article/543621-can-you-partially-cook-a-chicken-then-finish-cooking-it-later/
 
Judith H. October 7, 2015
If you used lemon zest for flavor would that eliminate the custard curdle?
 
Kristen M. October 7, 2015
Posting this here as well as the Hotline, so that other commenters can see: <br />Hi Judy! I don't know that it would be a guarantee for every pan shape and every chicken, since there's still some acid from the wine and high heat, but others on this thread have said they've consistently had unbroken custard by leaving out the lemon (see mustardwithmutton's comment below).
 
Transcendancing June 26, 2015
This was such a great recipe tonight, I didn't have a huge amount of cooking energy, so I am delighted with how easy this was! My custard curdled, but the lemony taste was *delicious* with everything. Will definitely make this again! I served it with Buttered Saffron Rice with Parsley, and steam-fried greens.
 
mustardwithmutton June 25, 2015
I adore this dish and have made it on numerous occasions. I always omit the lemon as I prefer an uncurled sauce. The results are always amazing, smooth silky custard and I don't think the flavour of the custard is in any way diminished by omitting the lemon. So for all the reviewers below who don't like the texture of the curdled sauce I highly recommend making it again and leaving out the lemon - this is what causes the sauce to break.
 
Christopher L. April 13, 2015
Wow, I made this last night with a wild turkey breast. Delicious.
 
Mary March 17, 2015
I think the flavor outweighs the curdle texture of the sauce. Made just a couple of adjustments to the recipe as written - added fresh thyme, teaspoon of Coleman's mustard powder and used zest of one lemon instead of the juice. I also used panko instead of bread. I used skinless, bone-in chicken breasts, thighs and legs (made a double recipe and put the breasts in a separate gratin dish from the legs). I also found the chicken needed about 40 minutes to cook through (maybe because I had the two gratin dishes in the oven). Next time I will make sure to cook the pieces more thoroughly on the stove top in step 1. Overall, delicious and special chicken dish. I served it with roasted asparagus sprinkled with salt and red pepper flakes.
 
Kevin F. March 8, 2015
Made this tonight, and while the sauce "broke", I found it to be delicious. Kids really enjoyed it and the Mrs. thought it was "good". We used all chicken thighs, and found it fattier than I think the recipe intended, but that was expected and I didn't mind it at all. Will try this at a lower temp next time to see if we can keep the custard from breaking, but it won't be a deal breaker if it happens again.
 
Jeannine D. March 6, 2015
Kristin, I loved this dish, curdle and all!
 
gingerroot March 6, 2015
I made this last night to celebrate my husband's 40th birthday. It was divine! Yes, my sauce split, but the chicken was so delicious we have renamed it Birthday Chicken. In order to get everything on the table on a weeknight, I did step 1 the night before and finished the recipe last night. I did cook the chicken a bit longer since it was in the fridge overnight - probably 35 minutes instead of 20-25.
 
gingerroot March 6, 2015
Oh! I also made bread crumbs from a slice of The Essential Baking Co's Super Seeded Multi-grain gluten free bread (I can only find this bread at Costco). The bread crumbs were crisp and delicious.
 
Anne March 5, 2015
Kristen, thanks for your reply, but I have to say that a recipe that needs a caveat that the texture may be unpleasant does not qualify as "genius." For me it wasn't so much the texture as the appearance of the curdled sauce -- nowhere near a "custard." Would never serve to guests, and in fact had to cajole my family to try it.
 
ThereseTetzel March 4, 2015
I made the recipe as written. The taste was very good but the curdled sauce was not. Won't make this again. It could be done much faster and better with a simple pan sauce over sautéed boneless chicken breasts.
 
hmship March 3, 2015
I made this last night with thighs. So delicious. I really loved the curds. I did end up pouring off some of the fat before browning my bread crumbs. And I had extra large eggs so only used 2 egg yolks.
 
Eileen March 3, 2015
This was easy and amazing. Quick for the decadent results. Legs were our fave to grab and have bite fulls of the crisp crumb topping.