Le poulet à la Gaston Gérard is a recipe from Burgondy, invented in 1930, which combine some typical ingredients from this region.
Disclaimer: this is better eaten in winter and will make you fat nevertheless.
Ingredients
- 6 chicken breasts
- 5 cl oil and 100 gr butter
- salt & pepper
- a big coffee spoon of paprika
- half a bottle (37.5 cl) of Aligoté (or Chardonnay)
- 2 soup spoon of moutarde de Dijon (mustard seeds, vinegar, salt, eventually verjuice, and that's all)
- 50 cl of heavy cream
- 150 gr of grated Comté (or an equivalent, Gruyère for example, but must be strong enough)
- a pinch of thyme
- dried bread-crumbs
Directions
- preheat your oven to 180°-200° C.
- take a frying pan and melt the butter/oil in it
- add the chicken breast and cover them with the salt, pepper and paprika
- heat them until they start to brown
- put them in a roasting pan (?) (the thing that goes into an oven) and reserve them (keep them here for now)
- deglaze the frying pan with the white wine
- after a few minutes, lower the heat and add the cream
- add the mustard and stir
- slowly incorporate the cheese into the sauce
- add the thyme
- now pour the sauce on the chicken breasts
- cover with bread crumbs, put it into the oven, and grill/brown for 15 mn
- serve with mashed potatoes
Bon appétit !
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