Description
A legendary Burgundian chicken recipe, Poulet Gaston Gérard combines paprika, Dijon mustard, white wine, cream, and melted Comté cheese into a rich, rustic French classic. The French country classic, served bubbling hot.
Ingredients
Units
Scale
- 4 bone-in chicken legs (or mixed chicken pieces)
- Salt and freshly ground black pepper
- 4 tablespoons butter - divided
- 4 tablespoon cooking oil
- 2 tablespoons flour
- 1 1/2 cups dry white wine, chardonnay preferred
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 cup grated Comté cheese (or Gruyère) - divided
- 2 teaspoon paprika, sweet or spicy
- fresh parsley, chopped - to finish
Instructions
- Season the chicken generously with salt and black pepper.
- Brown the chicken. Heat 2 tablespoons butter and all the cooking oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down and cook until deeply golden, about 6–8 minutes. Turn and cook another 3 minutes. Remove and set aside.
- Build the sauce base. In the same pan, add remaining butter and melt, then add flour and paprika, toasting to form a flavoured roux, scrape up the browned bits from the bottom of the pan.
- Deglaze with wine. Pour in the white wine to create the base of the sauce, simmer and reduce by about one third.
- Finish the sauce. Add cream and reduce your sauce, at a medium simmer, by about a third in volume. Now remove from the heat and add HALF the cheese, to melt in the sauce. Then, the mustard, and stir well.
- Return the chicken. Nestle the chicken pieces back into the sauce and sprinkle the remaining grated cheese over top.
- Bake. Transfer the skillet to a 375°F / 190°C oven and bake for about 30 – 35 minutes, until the cheese is well browned, the chicken is fully cooked and the sauce is bubbling.
- Finish and serve. Sprinkle with fresh parsley and serve hot with potatoes, rice, or crusty bread.
Notes
Wine paring recommends: the rest of the bottle of that chardonnay… and maybe a couple more.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: French
