Le Poulet Gaston Gerard

By corlear

from the Clos de Vougeot

Ingredients

• 4 1b chicken
• 2 oz oil
• 1 stick butter
• 2 onions, 1 shallot
• 10 oz white wine
• 16 oz crème fraiche
• 4 oz grated gruyere
• Breadcrumbs
• 3 oz Dijon mustard
• Salt
• pepper

Details

Servings 6

Preparation

Step 1

Cut the chicken into pcs. Put in a saucepan or casserole, add the oil and 1/2 the butter. Brown for approx 15 min.

Remove the chicken, discard the fat. In the pan add remaining butter, the shallot and onions finely cut, cook until opaque.

Add the wine and the chicken. Simmer 12 or so minutes then add the crème. Season to taste and cook an additional 20 minutes on a very low flame.

Remove the chicken and thicken the sauce with the mustard and half the gruyere. Add some stock if needed.

Arrange the chicken on a pan and add the sauce, cover with breadcrumbs and the remaining gruyere. Put in oven to melt the cheese.