Supper Club Chicken Cordon Bleu
By Bryan RoofPublished on December 19, 2024
Time
2 hours, plus 4 hours 20 minutes chilling
Yield
Serves 4 to 8
Ingredients
Chicken
8 thin slices Black Forest deli ham 8 thin slices prosciutto 1 (6-ounce) block Gruyère cheese, cut into 8 (2-inch by ½-inch) sticks8 (7-ounce) bone-in chicken thighs 2 teaspoons grated lemon zest 2 teaspoons chopped fresh thyme 1 teaspoon kosher salt ½ teaspoon pepper 4 cups panko bread crumbs, divided3 large egg whites ½ cup plus 1 tablespoon cornstarch 2 quarts peanut or vegetable oil for fryingSoubise
3 tablespoons unsalted butter ½ cup finely chopped onion 1 teaspoon kosher salt, divided1 tablespoon all-purpose flour 1 cup whole milk ¼ cup sour cream ¼ teaspoon pepper ⅛ teaspoon grated nutmegBefore You Begin
Look for bone-in chicken thighs that weigh 7 ounces each for best results. Do not trim excess skin from the chicken thighs; it is used to wrap the chicken after rolling. To form the eight sticks of Gruyère cheese called for here, we call for starting with one 6-ounce block of cheese; you may have some cheese left over after cutting the sticks.
Instructions
- FOR THE CHICKEN: Lay 1 slice of ham on a cutting board with the short side parallel to the counter edge, then place 1 slice of prosciutto on top of the ham in the same direction. Place 1 Gruyère stick crosswise along the bottom edge of the ham stack. Roll ham once around the cheese, tuck in the sides of the ham, and continue to roll until the cheese is fully encased; transfer to a plate. Repeat with the remaining ham, prosciutto, and Gruyère, then refrigerate until needed.
- Place 1 thigh skin side down on a cutting board. Using the tip of a sharp boning knife, cut slits along both sides of the length of the bone to expose the bone. Slip the knife under the bone and carve out and scrape the meat from the bone; discard the bone and cartilage. Repeat with the remaining thighs.
- Place 1 boned-out thigh skin side down on a cutting board and cover with plastic wrap. Using a meat pounder, pound to approximately ¼-inch even thickness; set aside. Repeat with the remaining thighs.
- Sprinkle the flesh sides of the thighs evenly with lemon zest, thyme, salt, and pepper. Place 1 ham-and-cheese packet crosswise along the short side of each thigh and roll the thigh around it, gently stretching any excess skin over the seam. Wrap each thigh tightly in plastic wrap and twist the ends to create a tight cylinder shape. Refrigerate for at least 4 hours or up to 24 hours.
- Process 2 cups of panko in a food processor until finely ground, about 15 seconds. Transfer to a 13 by 9-inch baking pan and stir in the remaining 2 cups of panko. Whisk egg whites and cornstarch in a medium bowl until smooth.
- Working with 1 bundle at a time, unwrap the chicken; dip into the egg white mixture, allowing the excess to drip off; then coat evenly with panko. Transfer to a plate and refrigerate for at least 20 minutes or up to 2 hours.
- About 15 minutes before cooking the chicken, adjust the oven rack to the middle position and heat the oven to 350 degrees. Set a wire rack in a rimmed baking sheet. Add oil to a large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.
- Place 4 thighs in the hot oil and fry, turning often, until evenly golden brown, about 2 minutes; transfer to the prepared rack. Return oil to 350 degrees and repeat with the remaining chicken. Transfer chicken to the oven and bake until the center of the chicken registers 175 degrees, 30 to 35 minutes.
- FOR THE SOUBISE: While the chicken is baking, melt butter in a medium saucepan over medium-low heat. Add onion and ½ teaspoon salt; cover; and cook, stirring occasionally, until onion is translucent, about 10 minutes. Whisk in flour and cook for 1 minute. Whisk in milk, increase heat to medium-high, and bring to a boil. Continue to cook, whisking constantly, until thickened, about 30 seconds longer. Remove from heat and whisk in sour cream, pepper, nutmeg, and the remaining ½ teaspoon salt. Cover to keep warm.
- Divide the sauce evenly among 4 to 8 serving plates. Place 1 or 2 pieces of chicken over the sauce on each plate. Serve.
Time
2 hours, plus 4 hours 20 minutes chillingYield
Serves 4 to 8Ingredients
Chicken
8 thin slices Black Forest deli ham
8 thin slices prosciutto
1 (6-ounce) block Gruyère cheese, cut into 8 (2-inch by ½-inch) sticks
8 (7-ounce) bone-in chicken thighs
2 teaspoons grated lemon zest
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon pepper
4 cups panko bread crumbs, divided
3 large egg whites
½ cup plus 1 tablespoon cornstarch
2 quarts peanut or vegetable oil for frying
Soubise
3 tablespoons unsalted butter
½ cup finely chopped onion
1 teaspoon kosher salt, divided
1 tablespoon all-purpose flour
1 cup whole milk
¼ cup sour cream
¼ teaspoon pepper
⅛ teaspoon grated nutmeg
Test Kitchen Techniques
Ingredients
Chicken
8 thin slices Black Forest deli ham
8 thin slices prosciutto
1 (6-ounce) block Gruyère cheese, cut into 8 (2-inch by ½-inch) sticks
8 (7-ounce) bone-in chicken thighs
2 teaspoons grated lemon zest
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon pepper
4 cups panko bread crumbs, divided
3 large egg whites
½ cup plus 1 tablespoon cornstarch
2 quarts peanut or vegetable oil for frying
Soubise
3 tablespoons unsalted butter
½ cup finely chopped onion
1 teaspoon kosher salt, divided
1 tablespoon all-purpose flour
1 cup whole milk
¼ cup sour cream
¼ teaspoon pepper
⅛ teaspoon grated nutmeg
Test Kitchen Techniques
Ingredients
Chicken
8 thin slices Black Forest deli ham
8 thin slices prosciutto
1 (6-ounce) block Gruyère cheese, cut into 8 (2-inch by ½-inch) sticks
8 (7-ounce) bone-in chicken thighs
2 teaspoons grated lemon zest
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
½ teaspoon pepper
4 cups panko bread crumbs, divided
3 large egg whites
½ cup plus 1 tablespoon cornstarch
2 quarts peanut or vegetable oil for frying
Soubise
3 tablespoons unsalted butter
½ cup finely chopped onion
1 teaspoon kosher salt, divided
1 tablespoon all-purpose flour
1 cup whole milk
¼ cup sour cream
¼ teaspoon pepper
⅛ teaspoon grated nutmeg
Test Kitchen Techniques
Why This Recipe Works
For our version of this supper club classic, we took inspiration from the Harvey House in Madison, Wisconsin. We began by boning out skin-on chicken thighs, which cook up more consistently moist than breast meat. We pounded the thighs and seasoned them with lemon zest and thyme and then filled them with a “packet” of smoked ham, prosciutto, and Gruyère cheese. Once rolled, the skin helped create a tight roulade. After chilling, we rolled the roulades in a mixture of beaten egg whites and cornstarch before dredging them in panko. After briefly frying the chicken to ensure even color, we finished it in the oven so that it cooked through evenly. We served the stuffed chicken over a soubise—a béchamel fortified with sweet onions. This chicken cordon bleu is the perfect entrée for your next dinner party.
Want more? Read the whole storyBefore You Begin
Look for bone-in chicken thighs that weigh 7 ounces each for best results. Do not trim excess skin from the chicken thighs; it is used to wrap the chicken after rolling. To form the eight sticks of Gruyère cheese called for here, we call for starting with one 6-ounce block of cheese; you may have some cheese left over after cutting the sticks.
Instructions
- FOR THE CHICKEN: Lay 1 slice of ham on a cutting board with the short side parallel to the counter edge, then place 1 slice of prosciutto on top of the ham in the same direction. Place 1 Gruyère stick crosswise along the bottom edge of the ham stack. Roll ham once around the cheese, tuck in the sides of the ham, and continue to roll until the cheese is fully encased; transfer to a plate. Repeat with the remaining ham, prosciutto, and Gruyère, then refrigerate until needed.
- Place 1 thigh skin side down on a cutting board. Using the tip of a sharp boning knife, cut slits along both sides of the length of the bone to expose the bone. Slip the knife under the bone and carve out and scrape the meat from the bone; discard the bone and cartilage. Repeat with the remaining thighs.
- Place 1 boned-out thigh skin side down on a cutting board and cover with plastic wrap. Using a meat pounder, pound to approximately ¼-inch even thickness; set aside. Repeat with the remaining thighs.
- Sprinkle the flesh sides of the thighs evenly with lemon zest, thyme, salt, and pepper. Place 1 ham-and-cheese packet crosswise along the short side of each thigh and roll the thigh around it, gently stretching any excess skin over the seam. Wrap each thigh tightly in plastic wrap and twist the ends to create a tight cylinder shape. Refrigerate for at least 4 hours or up to 24 hours.
- Process 2 cups of panko in a food processor until finely ground, about 15 seconds. Transfer to a 13 by 9-inch baking pan and stir in the remaining 2 cups of panko. Whisk egg whites and cornstarch in a medium bowl until smooth.
- Working with 1 bundle at a time, unwrap the chicken; dip into the egg white mixture, allowing the excess to drip off; then coat evenly with panko. Transfer to a plate and refrigerate for at least 20 minutes or up to 2 hours.
- About 15 minutes before cooking the chicken, adjust the oven rack to the middle position and heat the oven to 350 degrees. Set a wire rack in a rimmed baking sheet. Add oil to a large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.
- Place 4 thighs in the hot oil and fry, turning often, until evenly golden brown, about 2 minutes; transfer to the prepared rack. Return oil to 350 degrees and repeat with the remaining chicken. Transfer chicken to the oven and bake until the center of the chicken registers 175 degrees, 30 to 35 minutes.
- FOR THE SOUBISE: While the chicken is baking, melt butter in a medium saucepan over medium-low heat. Add onion and ½ teaspoon salt; cover; and cook, stirring occasionally, until onion is translucent, about 10 minutes. Whisk in flour and cook for 1 minute. Whisk in milk, increase heat to medium-high, and bring to a boil. Continue to cook, whisking constantly, until thickened, about 30 seconds longer. Remove from heat and whisk in sour cream, pepper, nutmeg, and the remaining ½ teaspoon salt. Cover to keep warm.
- Divide the sauce evenly among 4 to 8 serving plates. Place 1 or 2 pieces of chicken over the sauce on each plate. Serve.
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