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