The key to our new favorite chicken dinner: Brown. Butter. Cream.

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Chicken and Potato Gratin With Brown Butter Cream

By Christian Reynoso

Photo of chicken gratin on a serving dish with a spoon, two glasses of white wine, and a plate on the side.

In this new recipe from Epi contributor Christian Reynoso, bone-in chicken thighs and drumsticks gently cook with herbs in a creamy brown butter sauce, then get topped with crunchy homemade breadcrumbs. Finish it off with a squeeze of lemon to cut through the richness.

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INGREDIENTS

• 3 lb. skin-on, bone-in chicken thighs and drumsticks
• 7½ tsp. kosher salt
• 1 lb. small potatoes (such as fingerling or baby Yukon Gold)
• 8 oz. small or medium shallots
• 5 Tbsp. unsalted butter
• ¾ cup heavy cream
• 2 garlic cloves
• ½ tsp. freshly ground black pepper
• ¼ tsp. freshly grated or ground nutmeg
• 8 sprigs thyme
• 8 sage leaves
• 3½ oz. country-style bread, preferably day-old
• 1 lemon, cut into wedges (optional)

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