For eggs en cocotte with chicken, preheat oven to 375°. Add 1 tbsp. heavy cream to a buttered 4-oz. ramekin, add a few strips of poached chicken, 1 egg, and another tbsp. heavy cream. Cover with foil and bake in a pan of simmering water for 15-20 minutes. Season to taste with salt and pepper and garnish with snipped chives.