Chicken with Custard

Crispy chicken surrounded by a gruyere custard is just what you’re looking for to make for dinner tonight.  Crunchy on the outside with an egg and cheese custard.

While Natalie was home for a few days for Spring break I had an excuse to try some new things.  She was pretty tired of college food.  I had been saving this chicken recipe to try and it was perfect.  Crispy on the outside, tender and juicy on the inside and surrounded by a savory custard.

The chicken was so crispy that we loved every bite.  I’ve also tried it with skinless, boneless chicken thighs and it was still crispy and fantastic, I just cooked it for a little less time.

This recipe is very simple but still amazing. I browned the chicken in a little butter and then placed then in a casserole dish.  By adding the breadcrumbs to the pan afterwards, they absorb the buttery chicken flavor and toast up beautifully making a crispy topping, with or without skin.  If you don’t have bread crumbs, Panko crumbs work just as well.

What’s a little different about this dish is the custard.  It’s made with egg yolks, cream and gruyere that is poured over the browned chicken.  The gruyere adds a subtle creaminess to the dish. Top with your toasty bread crumbs and bake.  This was so good that it makes me want to have a dinner party to share this awesome dish.

Adapted from Richard Olnay

Chicken with Custard

Crispy chicken surrounded by a gruyere custard is just what you’re looking for to make for dinner tonight.  Crunchy on the outside with an egg and cheese custard.

• Author: Barbara Curry
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Entree

Scale 1x2x3x

Ingredients

• 4–6 chicken thighs
• 2 tablespoons butter
• 1 cup stale bread, finely crumbled (or Panko)
• ⅓ cup white wine
• CUSTARD
• ¾ cup heavy cream
• 3 egg yolks
• salt and pepper
• 3 ounces gruyere, grated
• ½ lemon lemon juice

Instructions

1. Heat the oven to 400º.
2. Salt and pepper the chicken pieces and cook them in two tablespoons of butter over medium high heat until nearly done and browned on both side, about 20 minutes if using chicken pieces with bones, 10 minutes for boneless thighs. Transfer to an oven proof baking dish, arrange side by side.
3. Add the bread crumbs to the skillet and cook until slightly crisp. Remove and set aside, don’t worry if some remain in the pan. Add white wine to the pan and cook until reduced by half.
4. In a medium bowl, whisk together the egg yolks, cream, cheese and salt and pepper. Then add lemon juice and the wine mixture. Pour evenly over the chicken. Top with bread crumbs. Bake for 20-25 minutes or until chicken is 160º and custard is firm. May take a little less time if using thighs.
5. Richard Olney