Chicken Gaston Gerard
Directions
- 1Start out with browning out your chicken thighs in some butter and oil.
- 2When they're golden brown, give them a flip.
- 3Remove the chicken. Add the onion, a pinch of salt, some smoked paprika, some fresh thyme, and a bay leaf.
- 4Cook for a couple of minutes until the onions soften, add in some vinegar.
- 5Reduce the vinegar to nothing and then add in white wine.
- 6Reduce the wine by half and then go in with some Dijon and heavy cream.
- 7Add some homemade chicken stock.
- 8Check for seasoning, add salt and black pepper.
- 9Reduce that by a third and add your chicken back in.
- 10Coat them in the sauce.
- 11Into a 400° oven. Check after half an hour.
- 12The last 10 minutes of cooking, add in some grated Gruyere cheese.
- 13Back in the oven.
- 14After 30 minutes this is done.
- 15Top with a little bit of finely chopped parsley.
Ingredients
- 4 chicken thighs
- 2 tablespoons butter
- 1 tablespoon oil
- 1 onion
- 1 pinch salt
- 1 pinch smoked paprika
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoons vinegar
- 1 cup white wine
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- 1 cup homemade chicken stock
- 1 pinch black pepper
- 1 cup gruyere cheese
- 1 tablespoon parsley
Equipment
frying panoven