Chicken Gratin

A creamy, hearty and cheesy chicken bake bathed in a savoury custard sauce and a crispy pork rind topping. If you are not on low carb or keto diet, replace the pork rink with breadcrumbs. The acidity of the white wine and the lemon cause the cheese custard to curdle in the cooking, which doesn’t sound very appetizing, but it’s heavenly delicious. Gruyère cheese
©angiesrecipes gives the gratin a more pungent, complex, and nutty flavour profile. Opt for extra aged Cheddar
©angiesrecipes, if you prefer a milder, buttery flavour. Enjoy it with a side of salad, or crusty bread, but the pasta or potato would be a nice complement too if they fit your dietary goals.


1.2-1.5 kg Bone on skin on chicken thighs and drumsticks Sea salt 2 tbsp Chicken schmaltz 3 tbsp Pork rind, crushed (or 2 stale sandwich slices, crust removed) 100 ml Dry white wine 200 ml Heavy cream 4 Egg yolks Freshly milled black pepper 1 tsp Fresh thyme leaves plus more to garnish 150 g Freshly grated Gruyère 1½ tbsp Freshly squeezed lemon juice

Preheat the oven to 200C/400F. Salt the chicken and cook them in the schmaltz over medium heat until nearly done and lightly coloured on all sides -- about 20 minutes. Transfer them to a gratin dish of a size to just hold them, arranged side by side.
If you use breadcrumbs, then crispy them with the chicken’s cooking schmaltz. Otherwise deglaze the pan with the white wine, reducing it by about half.
Whisk together the heavy cream, egg yolks, seasonings, and cheese, then incorporate the lemon and the deglazing liquid. Spoon or pour the mixture evenly over the chicken, sprinkle the surface with the crushed pork rind or breadcrumbs, and bake 25 minutes or until the surface is nicely golden and the custard is firm. Garnish with thyme leaves.