Cheese Crusted Chicken With Cream
|Broiler fryer chicken||1|
|Butter/Margarine||1 Tablespoon, melted|
|Shredded gruyere cheese||5 Ounce (1 1/4 Cup)|
|Dijon mustard||1 Tablespoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
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- by 15-inch roasting pan.
Roast, uncovered, in a 375° oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185CF, 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-by 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 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; garnish with watercress.