Chicken Gaston Gerard

 

A typical French Burgundy recipe that was born by pure accident. French politician Gaston Gerard's first wife was preparing casserole chicken for her guests in 1930 when she mistakenly poured a whole pot of pepper into it. To mitigate the obvious spicy effect the accident was going to have, she added wine, grated cheese, and cooking cream. The result was better than expected and since then it has been prepared with different recipes where, however, there is never a lack of wine, cheese and cream that saved this good lady.

INGREDIENTS (4 people):

• A whole chicken cut in eight parts (or thighs, legs etc. depending on the number of diners)
• 2 red onions (sweet)
• 1 shallot
• 200 grams (7 oz) of grated cheese (Comté cheese is usually used, but  Gruyere or similar is worth)
• 2 cups (400 ml) cooking cream
• 1 and a half cups (300 ml) of dry white wine
• 4 tablespoons strong Dijon mustard
• 50 grams (1.8 oz) of butter
• Salt
• Pepper
• Extra virgin olive oil

In a large frying pan or crock pot, pour a generous stream of olive oil and half of the butter. We brown the chicken for about 15 minutes (in this recipe the skin is always removed).

The chicken pieces are removed and in the same oil we fry the shallot and the finely chopped onions. The original recipe says that you should use new butter and clean up the old leftovers, but the only difference is that the broth comes out a little lighter. From my point of view it is unnecessary.

When the onion begins to become transparent, add the wine and add the chicken again. Cook for about ten minutes over medium heat. Next we add the cream and let it simmer for half an hour, making sure that the cream does not boil at any time. Add salt and pepper.

Remove the chicken pieces again and add the mustard. We dissolve it well.

In a baking dish we put the base half of the grated cheese and then the chicken and the sauce. Next we cover with the rest of the grated cheese.

We take to the oven and gratin until golden brown. In fact, it is very common for this recipe to be prepared the day before and au gratin just before serving, thus the flavors take hold.

A chicken recipe that even those who do not like chicken love and very suitable to celebrate a special day.