Baked Chicken with Cheese and Cream Sauce

Name: Baked Chicken with Cheese and Cream Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 (3-4-lb.) chicken, cut into 8 pieces; Salt and freshly ground black pepper; 8 oz. Sankow's Beaver Brook Farm Pleasant Cow or swiss cheese, grated on large holes of a box grater (about 1 1/4 cups); 1 1 ⁄ 2 cups heavy cream; 1 ⁄ 2 cup Chicken Stock; 2 tbsp. dijon mustard

Serves
serves 4

CHRISTOPHER HIRSHEIMER

This rich, comforting dish is the perfect meal to eat on a cold winter night. We used Sankow's Beaver Brook Farm Pleasant Cow cheese for this recipe. It's smooth with lots of flavor but still mild enough for a child to love.

Ingredients

1 (3-4-lb.) chicken, cut into 8 pieces
Salt and freshly ground black pepper
8 oz. Sankow's Beaver Brook Farm Pleasant Cow or swiss cheese, grated on large holes of a box grater (about 1 1/4 cups)
1 ¹⁄₂ cups heavy cream
¹⁄₂ cup Chicken Stock
2 tbsp. dijon mustard

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Instructions

Step 1

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.

Step 2

Preheat broiler. Sprinkle half the cheese over the chicken, then lightly brown under the broiler, 3-4 minutes. Set chicken aside.

Step 3

Heat roasting pan on top of stove over medium-high heat. Add cream, stock, and mustard and cook, whisking, until slightly thickened, 3-5 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.

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, 3-5 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.