Chicken gratin from Food52 by Richard Olney

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Accompaniments: Brussels sprouts with pine nuts & thyme; Hasselback potato skillet bake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 23, 2022

    Finally got around to making this Olney classic. it was delicious but so very rich. I used 4 drumsticks and 2 thighs, worrying that the custard may curdle with lemon juice added in before going in the oven, I squeesed the juice over when done for a bit of freshness. Not a dish I would make often but if I do, I would probably replace the cream with milk and the egg yolks with couple of eggs.

  • Astrid5555 on January 06, 2016

    Amazing! I have been meaning to make this recipe for a long time now and after all the buzz this recipe had gotten recently I finally had to try it. Boy, this is delicious (and definitely not healthy from all the cream, cheese and butter), the whole family loved it a lot. The sauce bakes into a creamy yet curdled custard, which keeps the meat deliciously juicy and tender.

  • Barb_N on November 22, 2015

    This is definitely best reserved for a special occasion, unless you are in the habit of cooking with butter, schmaltz, heavy cream and egg yolks on a regular basis. Aftr browning the chicken, and browning bread crumbs in the pan drippings, an incredibly rich cheese filled custard is poured over. The breadcrumbs anneal with the skin like a great fried chicken and the meat is moist from baking in the custard. A little custard goes a long way. I did not taste any lemon juice or white wine in the finished dish, leaving the gruyere as the only sharp note. When I make this again, after a long period of asceticism, I might add sharp mustard or a lot more lemon juice.

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