Nutrition Facts
4 servings
4
Chicken Recipe
Chicken Gaston Gérard has become a classic of Dijon and Burgundy cuisine. The recipe was created in 1930 by Reine Geneviève, the wife of the mayor of Dijon. While preparing a chicken to entertain a famous gastronomist and culinary critic, she accidentally spilled paprika into the pot and decided to add white wine, mustard, fresh cream, and cheese. The art of doing a relevant interpretation.
Ingredients
4 Chicken thigh
50 Butter (or 3 tablespoons of oil)
1 Onion
3 cloves Garlic
2 Country-style mustard
1 Paprika
15 White wine
20 Sour cream (250 g)
150 Grated cheese
Directions
1
Cut the chicken into pieces or halved thighs. Melt the butter in a pot and brown the chicken pieces over high heat on all sides. Season with salt (not too much because of the cheese and mustard) and sprinkle with paprika. Peel and chop the onion and garlic cloves. Remove the chicken from the pot and replace it with the garlic and onion. Sauté until golden and deglaze with white wine. Let it reduce by half.
2
The sauce Preheat the oven to 180°C (Gas Mark 6), fan-assisted. When the wine has reduced by half, add the mustard, the cream, and 100 grams of grated cheese. Bring to a simmer and reintroduce the chicken. Coat it well in the sauce.
3
Oven cooking and serving Transfer everything to a baking dish (but you can also leave everything in the pot), cover with the remaining grated cheese (or breadcrumbs for me, as not everyone appreciates cheese) and bake for about 25 minutes. Serve with Creole rice, pasta, or roasted baby potatoes.
Ingredients
Ingredients
4 Chicken thigh
50 Butter (or 3 tablespoons of oil)
1 Onion
3 cloves Garlic
2 Country-style mustard
1 Paprika
15 White wine
20 Sour cream (250 g)
150 Grated cheese
Directions
Directions
1
Cut the chicken into pieces or halved thighs. Melt the butter in a pot and brown the chicken pieces over high heat on all sides. Season with salt (not too much because of the cheese and mustard) and sprinkle with paprika. Peel and chop the onion and garlic cloves. Remove the chicken from the pot and replace it with the garlic and onion. Sauté until golden and deglaze with white wine. Let it reduce by half.
2
The sauce Preheat the oven to 180°C (Gas Mark 6), fan-assisted. When the wine has reduced by half, add the mustard, the cream, and 100 grams of grated cheese. Bring to a simmer and reintroduce the chicken. Coat it well in the sauce.
3
Oven cooking and serving Transfer everything to a baking dish (but you can also leave everything in the pot), cover with the remaining grated cheese (or breadcrumbs for me, as not everyone appreciates cheese) and bake for about 25 minutes. Serve with Creole rice, pasta, or roasted baby potatoes.
Notes
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