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.
Ingredients
- 5 chicken thighs (up to 6 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
- Heat the oven to 400º.
- 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.
- 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.
- 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.
Nutrition
Serving: 1serving | Calories: 613kcal | Carbohydrates: 18g | Protein: 29g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 418mg | Potassium: 349mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 1mg | Calcium: 261mg | Iron: 2mg