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Richard Olney’s Chicken Gratin

For amazing Chicken Gratin, cook the bird first in a pan with butter, then remove and replace with bread crumbs, remove those to replace with white wine and cook into a reduction. Add the wine-y reduction to heavy cream, egg yolks, gruyere, and lemon, and slather over the meat for baking. http://goo.gl/vHHSAe #Recipe

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