Gaston Gérard Chicken by Laurent Mariotte

Ingredients

6 servings

• 1 free-range chicken of about 1.8 kg, cut into 6 or 8 pieces by your butcher
• 20 g butter
• 30 cl whole liquid cream
• 30 cl white wine
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 200 g Comté cheese
• paprika
• salt and freshly ground pepper

Steps

1. 1

   Melt the butter in a large sauté pan. When it starts to sizzle, brown the salted and peppered chicken pieces on all sides. Add 1 tbsp of paprika. Remove the breast pieces and set them aside. Pour in 20 cl of white wine, cover and cook for 30 minutes over medium heat.

2. 2

   Preheat the oven to 170°C (340°F).

3. 3

   Remove the poultry from the pot. Pour in the cream, the rest of the white wine and the mustards. Bring to a boil while stirring. Grate the Comté and add half of it into the sauce. Stir with a wooden spoon until it coats the spoon.

4. 4

   Put all the chicken pieces back into the pan and sprinkle with the rest of the grated Comté. Bake for 20 minutes. Upon taking out of the oven, sprinkle with paprika. Serve with fresh tagliatelle, rice, or mashed potatoes.