Chicken Gaston Gerard
Chicken Gaston Gérard is a classic French dish named after Madame Gaston Gérard, the wife of Gaston Gérard, who was the mayor of Dijon, France, in the early 20th century. The dish originated in Burgundy, a region renowned for its culinary traditions and famous for its Dijon mustard and wine.
The story goes that Madame Gérard improvised this recipe in 1930 when she had to prepare a meal for an unexpected guest, who happened to be a prominent gastronome. She used ingredients readily available in her kitchen, including chicken, Dijon mustard, cream, white wine, and grated cheese. The result was a rich and flavorful dish that became an instant hit and was later named in her honor.
Chicken Gaston Gérard has since become a celebrated dish in French cuisine, highlighting the classic flavors of Burgundy. It’s known for its creamy mustard and wine sauce, often served with rice or potatoes.
Ingredients:
4 chicken thighs or drumsticks (skin-on, bone-in)
2 tbsp Dijon mustard
1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup dry white wine
1 cup heavy cream
1/2 cup grated Gruyère or Comté cheese
1/2 tsp paprika
Sea salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Preheat your oven to 375°F (190°C).
Prepare the chicken:
Season the chicken pieces with salt, pepper, and paprika.
Heat the butter and olive oil in a large ovenproof skillet over medium heat.
Sear the chicken until golden brown on all sides. Remove and set aside.
In the same skillet, sauté the onions until softened, about 3-5 minutes.
Add the minced garlic and cook for another minute.
Pour in the white wine, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes.
Stir in the Dijon mustard and cream, mixing well.
Return the chicken to the skillet, spooning the sauce over the pieces.
Bake the dish:
Sprinkle the grated cheese evenly over the chicken.
Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 74°C).
Garnish and serve:
Remove the skillet from the oven and let it rest for a few minutes.
Garnish with fresh parsley and serve with rice, potatoes, or crusty bread to soak up the sauce.
Enjoy your homemade Chicken Gaston Gérard!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Chicken Gaston Gerard