 | This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Poulet au fromage" – news ·newspapers ·books ·scholar ·JSTOR(May 2015) (Learn how and when to remove this message) |
| Place of origin | France |
|---|---|
| Main ingredients | Chicken,flour,salt,pepper, oil orbutter,white wine,sauce (cheese–oftenEmmenthal orGruyère,egg yolks,crème fraîche,nutmeg) |
Poulet au fromage ([pulɛofʁɔmaːʒ]) is a French dish: the English translation being "chicken with cheese".
Pieces ofchicken are coated withflour,salt andpepper, and then sautéed. Some recipes call for various types of cooking oil, some call forbutter, and some call for both. Some recipes call for sauteing anonion with the chicken. After the chicken is browned,white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to deglaze the pan, and then pouring the wine sauce over the chicken.
The chicken and wine, combined in a dish, are then baked, after which a sauce made ofcheese (oftenEmmenthal orGruyère or both),egg yolks, andcrème fraîche is poured over it. The sauce often contains a sprinkle ofnutmeg, a pinch ofthyme,parsley,garlic, or abay leaf.
Some recipes call for garnishment withcapers, and /or flavoring usinglardons.
Poulet au fromage is served with white wine, and often bread and salad.
 | This article aboutFrench cuisine is astub. You can help Wikipedia byadding missing information. |