Poulet Gaston Gérard

Serves 4
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Directions

  1. 1Grate the comté.
  2. 2Make the chicken thighs presentable.
  3. 3Brown the chicken thighs with butter and oil in a pan.
  4. 4Cook the chicken on high heat for a few minutes on each side.
  5. 5Reduce the heat to low.
  6. 6Add mustard seeds, salt, pepper and paprika.
  7. 7Deglaze with white wine or lemon juice.
  8. 8Wait for the liquid to evaporate.
  9. 9Moisten with chicken broth and add a clove of garlic and a sprig of rosemary.
  10. 10Cover and simmer for 45 minutes.
  11. 11Peel the potatoes.
  12. 12Boil the potatoes.
  13. 13Remove the chicken thighs from the pan.
  14. 14Add crème fraîche, mustard and 3/4 of the comté to the sauce.
  15. 15Mix well.
  16. 16Put the chicken thighs and the potatoes back into the sauce.
  17. 17Cover with the rest of the comté.
  18. 18Put in the oven at 180°C for 10-15 minutes.
  19. 19Add some chives or parsley.

Ingredients

  • 3 or 4 chicken thighs
  • 20 gr butter
  • 1 tablespoon oil
  • 30 cl chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon yellow mustard seeds
  • 200 gr Comté cheese
  • 30 cl créme
  • 2 tablespoons Dijon mustard
  • 1 clove garlic clove
  • 1 branch rosemary
  • salt
  • pepper
  • potatoes
  • 10 centiliters white wine

Equipment

knifecutting boardgratertongspotsauté panwooden spooncitrus squeezeroven