Nutrition Facts
4 servings
4
Recipe for Chicken Gaston Gérard
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A festive dish, very rich, created by a mayor in 1930... Simply delicious...
Ingredients
2 Farm chicken cut into pieces.
100 Butter
1 Onion
4 Dry white wine
23 Dijon mustard
1 Cornstarch
200 Sour cream
150 Grated cheese
Salt
Pepper
Thyme
Provence herbs
Breadcrumbs
Directions
1
Cut the chicken and brown it in a pot with butter. Season with salt and pepper. Add the chopped onion, thyme, and herbs.
2
When the pieces are well browned, drizzle with dry white wine (if 4 glasses are not enough, add a little water). Cook for 45 minutes on low heat, stirring occasionally.
3
Preheat the oven (200°C). Place the pieces of chicken in a baking dish and keep warm in the oven.
4
Strain the cooking juice to remove the onions (you can keep them to garnish the plate). Off the heat, add the spoonful of cornstarch dissolved in a bit of water while whisking to avoid lumps. Mix and heat the sauce.
5
When it reaches a boil, add the grated cheese and mix to obtain a smooth sauce. Add the mustard and cream. Let it come to a boil for the sauce to thicken.
6
To finish, coat the pieces of chicken with the sauce. Cover with grated cheese (and breadcrumbs - optional), and bake everything until golden.
Ingredients
Ingredients
2 Farm chicken cut into pieces.
100 Butter
1 Onion
4 Dry white wine
23 Dijon mustard
1 Cornstarch
200 Sour cream
150 Grated cheese
Salt
Pepper
Thyme
Provence herbs
Breadcrumbs
Directions
Directions
1
Cut the chicken and brown it in a pot with butter. Season with salt and pepper. Add the chopped onion, thyme, and herbs.
2
When the pieces are well browned, drizzle with dry white wine (if 4 glasses are not enough, add a little water). Cook for 45 minutes on low heat, stirring occasionally.
3
Preheat the oven (200°C). Place the pieces of chicken in a baking dish and keep warm in the oven.
4
Strain the cooking juice to remove the onions (you can keep them to garnish the plate). Off the heat, add the spoonful of cornstarch dissolved in a bit of water while whisking to avoid lumps. Mix and heat the sauce.
5
When it reaches a boil, add the grated cheese and mix to obtain a smooth sauce. Add the mustard and cream. Let it come to a boil for the sauce to thicken.
6
To finish, coat the pieces of chicken with the sauce. Cover with grated cheese (and breadcrumbs - optional), and bake everything until golden.
Notes
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yvon-d30
Particular Very good recipe easy to implement My suggestion: I recommend not straining the sauce The onions blend very well in the preparation -
Jean-Michel 71
Hello, This recipe is not from Gaston Gérard, but from his wife Reine. She created it in 1930 for a renowned gastronomist. Sophie Ducrot says: "A festive dish, very regional." Normal for a recipe from this region... Best regards, Jean-Michel 71 -
Jean
Try transformed...:-) Very good and tasty, but plan some jogging sessions to burn off the billion calories... ;-) My suggestion: served with a potato gratin...
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