Cheese-Crusted Chicken with Cream 

This yummy baked chicken has a finishing touch that gives it a
broiled Swiss cheese crust, and is served with a rich, delicate
sauce made from the pan juices, cream, mustard and more
cheese.  Mmmmmmmm!

Cheese-Crusted Chicken with Cream

3-1/2- to 4-pound (1.6- to 1.8-kg) whole frying chicken
About 1 T (15 ml) butter or margarine, melted
1-1/4 cups (300 ml) shredded Gruyere or Swiss cheese (5 oz /
   140 g)
1 T (15 ml) Dijon mustard
About 3/4 cup (180 ml) whipping cream
Watercress for garnish, if desired

Remove chicken neck and giblets; discard lumps of fat.  Rinse
chicken inside and out, then pat dry.  Brush skin with butter.  Place
chicken, breast down, on a rack in a shallow roasting pan.  Roast,
uncovered, in a 375 F (190 C) oven for 30 minutes; then turn over
and continue to roast until a meat thermometer inserted in
thickest part of thigh (not touching bone) registers 185 F (85 C) or
until meat near thighbone is no longer pink when slashed (30 to 45
more minutes).

Using poultry shears or a knife, cut chicken into quarters.  (I chose
to skin ours at this point.)  Arrange pieces, skin side up and slightly
apart, in a shallow ovenproof serving dish.  Sprinkle with 3/4 cup
(180 ml) of the cheese.  Return to oven and turn off heat.

Skim and discard fat from pan drippings.  Stir in mustard and 3/4
cup (180 ml) cream; bring to a boil over high heat and boil,
stirring, until shiny bubbles form (3 to 4 minutes).  Remove from
heat, add remaining 1/2 cup (120 ml) cheese, and stir until cheese
is melted and sauce is smooth (if necessary, thin sauce with a little
more cream).  Keep sauce warm.

Broil chicken 4 to 5 inches (10 to 12.5 cm) below heat until cheese
is bubbly (about 1 minute).  Pour sauce around chicken; garnish
with watercress.

Makes 4 servings.