Cheese−Crusted Chicken with Cream

Cheese−Crusted Chicken with Cream

Ingredients:
4 pound broiler−fryer chicken
1 tablespoon butter, melted
5 ounces gruyere cheese, shredded
1 tablespoon Dijon Mustard
3/4 cup heavy cream

Directions:
Remove chicken neck and giblets; reserve for other uses. Pull off and discard lumps of fat. Rinse
chicken inside and out, then pat dry. Brush skin with butter. Place chicken, breast up, on a rack in a 12
x 15−inch roasting pan. Roast, uncovered, in a 375 degree oven until a meat thermometer inserted in
thickest part of thigh (not touching bone) registers 185 degrees, or until meat at thighbone is no longer
pink (cut to test), about 1 hour.
Using poultry shears or a knife, cut chicken into quarters. Arrange pieces, skin side up and slightly
apart, in a shallow ovenproof serving dish (use a 9 x 13−inch rectangular or 12− to 15−inch oval dish).
Sprinkle with 3/4 cup of the cheese. Return to oven and turn off heat. Skim and discard fat from pan
drippings. Stir in mustard and 3/4 cup of the cream; bring to a boil over high heat and boil, stirring,
until shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup of cheese, and stir
until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep
sauce warm.
Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute. Pour sauce around
chicken.