I haven't tried the recipe, but it sounds excellent, except for the canola oil. Why do so many insist on using it. It's an unhealthy oil and there are so so many good ones that work as well. Look into what canola oil is, how it's produced and read the book, Nourishing Traditions, to learn why it's so bad for everyone.
Baked Chicken with Cheese and Cream Sauce
Photo: Christopher Hirsheimer
SERVES 4
This rich, comforting dish is the perfect meal to eat on a cold winter night. We used Sankow's Beaver Brook Farm Pleasant Cow cheese for this recipe. It's smooth with lots of flavor but still mild enough for a child to love.
1 3–4-lb. chicken, cut into 8 pieces
Salt and freshly ground black pepper
8 oz. Sankow's Beaver Brook Farm Pleasant Cow
(beaverbrookfarm.com; 800⁄501-9665), or swiss cheese,
grated on large holes of a box grater (about 1 1⁄4 cups)
1 1⁄2 cups heavy cream
1⁄2 cup Chicken Stock
2 tbsp. dijon mustard
1. Preheat oven to 450°. Season chicken to taste with salt and pepper. Spread chicken out in a roasting pan, skin side down, and bake for 20 minutes. Turn chicken pieces over and continue to bake until skin is golden and chicken is cooked through, 15–20 minutes more. Transfer chicken, skin side up, to a baking dish large enough to hold pieces in a single layer. Pour off fat from roasting pan and set pan aside.
2. Preheat broiler. Sprinkle half the cheese over the chicken, then lightly brown under the broiler, 3–4 minutes. Set chicken aside.
3. Heat roasting pan on top of stove over medium-high heat. Add cream, stock, and mustard and cook, whisking, until slightly thickened, 3–5 minutes. Remove pan from heat and whisk in remaining cheese, whisking until smooth. Pour sauce around chicken. Serve with cooked egg noodles, if you like.
