Chicken Gaston Gerard

30 mins
Serves 4
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Directions

  1. 1Start out with browning out your chicken thighs in some butter and oil.
  2. 2Start out with browning out your chicken thighs in some butter and oil.
  3. 3Start out with browning out your chicken thighs in some butter and oil.
  4. 4When they're golden brown, give them a flip.
  5. 5When they're golden brown, give them a flip.
  6. 6When they're golden brown, give them a flip.
  7. 7Remove the chicken. Add the onion, a pinch of salt, some smoked paprika, some fresh thyme, and a bay leaf.
  8. 8Remove the chicken. Add the onion, a pinch of salt, some smoked paprika, some fresh thyme, and a bay leaf.
  9. 9Remove the chicken. Add the onion, a pinch of salt, some smoked paprika, some fresh thyme, and a bay leaf.
  10. 10Cook for a couple of minutes until the onions soften, add in some vinegar.
  11. 11Cook for a couple of minutes until the onions soften, add in some vinegar.
  12. 12Cook for a couple of minutes until the onions soften, add in some vinegar.
  13. 13Reduce the vinegar to nothing and then add in white wine.
  14. 14Reduce the vinegar to nothing and then add in white wine.
  15. 15Reduce the vinegar to nothing and then add in white wine.
  16. 16Reduce the wine by half and then go in with some Dijon and heavy cream.
  17. 17Reduce the wine by half and then go in with some Dijon and heavy cream.
  18. 18Reduce the wine by half and then go in with some Dijon and heavy cream.
  19. 19Add some homemade chicken stock.
  20. 20Add some homemade chicken stock.
  21. 21Add some homemade chicken stock.
  22. 22Check for seasoning, add salt and black pepper.
  23. 23Check for seasoning, add salt and black pepper.
  24. 24Check for seasoning, add salt and black pepper.
  25. 25Reduce that by a third and add your chicken back in.
  26. 26Reduce that by a third and add your chicken back in.
  27. 27Reduce that by a third and add your chicken back in.
  28. 28Coat them in the sauce.
  29. 29Coat them in the sauce.
  30. 30Coat them in the sauce.
  31. 31Into a 400° oven. Check after half an hour.
  32. 32Into a 400° oven. Check after half an hour.
  33. 33Into a 400° oven. Check after half an hour.
  34. 34The last 10 minutes of cooking, add in some grated Gruyere cheese.
  35. 35The last 10 minutes of cooking, add in some grated Gruyere cheese.
  36. 36The last 10 minutes of cooking, add in some grated Gruyere cheese.
  37. 37Back in the oven.
  38. 38Back in the oven.
  39. 39Back in the oven.
  40. 40After 30 minutes this is done.
  41. 41After 30 minutes this is done.
  42. 42After 30 minutes this is done.
  43. 43Top with a little bit of finely chopped parsley.
  44. 44Top with a little bit of finely chopped parsley.
  45. 45Top with a little bit of finely chopped parsley.

Ingredients

  • 4 chicken thighs
  • 4 chicken thighs
  • 4 chicken thighs
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch smoked paprika
  • 1 pinch smoked paprika
  • 1 pinch smoked paprika
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup homemade chicken stock
  • 1 cup homemade chicken stock
  • 1 cup homemade chicken stock
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 cup gruyere cheese
  • 1 cup gruyere cheese
  • 1 cup gruyere cheese
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley

Equipment

frying panoven