Pascal Clement, the vineyard manager and winemaker at Domaine Belleville shared with me this recipe. Not only does it go great with his white Burgundies, but ALSO with his reds.
A little history.....Gaston Gerard was a famous chef in Burgundy during the 1920’s and 30’s. In 1931, he helped organize the first food and wine festival of Dijon (Foire Gastronomique). For this inaugural exposition, he created this chicken recipe, which became hugely popular with the great restaurants of France. I hope you enjoy this classic.
Bon Appetite!
Poulet façon Gaston Gérard
1 free-range chicken
1-2 Tablespoons Olive oil
1 medium onion (minced)
1 tsp dried thyme
1 small Bay leaf
1/2 tsp Paprika
3.5 oz of freshly grated gruyère or comte cheese
7 oz of crème fraiche
1 Tablespoon Dijon Mustard
1 bottle dry white wine
Cut the chicken into 8 peices. Heat the oil on medium-high heat in a large dutch oven, until shimmering but not smoking. Brown the chicken pieces each side, until golden.
Add minced onion, paprika, thyme and salt and pepper to taste.
Add enough wine, until the chicken is covered, and the Bay leaf. Bring to a boil then reduce heat to low and simmer, covered, for 30 min.
Remove the chicken pieces, cover with aluminum foil to keep warm. Pass the liquid through a chinois. Return liquid to pan over low heat.
Add the cheese. Remove from heat and mix until smooth
Add mustard and creme fraiche, heat over low while mixing. Once smooth, pour over chicken pieces and serve.
Serve with a rice pilaf.
Bon Appetite!
4 comments:
This recipe was delicious! We tried it over the weekend when we had company over for dinner. It was a hit! I recommend using two onions and a little more olive oil than the recipe calls for.
Thanks Richard, glad you liked it. Interesting comment about the extra onion. I'll have to try that next time and I'll be sure to pass along your variation to Pascal himself. Thanks!
In deference to my cholesterol, I left out the creme fraiche. As such, the dish was good but a little bland. I also used more olive oil and onions than the recipe stated (and put in a little garlic). In addition to the creme fraiche I wonder if I should have added more salt or perhaps a better grade of mustard. As it was an easy dish to prepare, I'll try it again--perhaps even the "right" way.
ahhhh, you NEED he creme fraiche. But just as importantly, what did you drink with it?
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