Dijon chicken aka poulet Gaston Gerard is a French chicken dish from Burgundy that features a wonderful creamy Comte cheese & mustard sauce.
This delicious and indulgent chicken recipe is fairly easy to cook and will go from your fridge to your table in around 45 minutes.
Gaston Gerard Chicken
French food is often thought of as being a little “lahdeedah”, but so often it is wonderful hearty comfort food.
They appear on my site time and time again, to name a few, everything from chicken chasseur and hachis parmentier to beef bourguignon all make an appearance.
Chicken Dijon is a dish that has a few guises. This one is a dish that is also often called poulet Gaston Gerard.
Rumour has it that is is a dish that was born of a cooking accident by the wife of the Mayor of Burgundy in the 1930’s.
The food critic that the dish was served to was so taken by the dish that he raved about it and named it after the Mayor. Of course he wouldn’t name it after the wife of the Mayor would he?
It is essentially chicken in a creamy white wine, paprika, and mustard sauce with the addition of a generous amount of Comte cheese.
It’s a wonderful dish that feels special, yet it’s both quick and easy enough to serve for a midweek meal. It’s also a sister dish to my Somerset chicken recipe which sees the wine replaced with dry cider and comte cheese replaced with sharp cheddar.
Frequently Asked Questions
Can I make this with chicken breasts?
Yes, this works well with chicken breasts, but you do need to be a little more mindful of the cooking times. Failure to do so can result in dry chicken, which is never any fun.
The initial cooking time in the oven will likely be 3-5 minutes less than that for chicken legs, depending on their size.
Do I have to use a meat thermometer?
No, people have been cooking meat for millennia without using them!
Having said that, I swear by mine. They are a relatively modest investment (around £20) and they make cooking meat much more accurate and repeatable.
What wine should I use?
This dish originates in the Burgundy region of France, and as a result, it should be no surprise that white Burgundy is the trad wine of choice.
However, depending where in the world yo are white Burgundy may not be commonly available or affordable.
Chardonnay is main grape variety used in white Burgundy, and a dry Chardonnay makes for a good alternative.
What cheese can I use in place of Comte?
The obvious choice for substitution in place of Comte is Gruyere. It has similar melting properties and a fairly similar flavour profile.
Swiss cheeses like Gouda or Jarlsberg have similar melting properties, but lack in the flavour department. You could use them but you may want to think about increasing the amount.
Serving Suggestions
I’ve served my my wonderfully cheesy chicken Dijon recipe with some roasted crushed new potatoes in a couple of the pictures on this page. The salty crispy potato goodness is perfect with the rich and creamy mustard sauce.
If you are after going all out for indulgence then mash is also a wonderful option, and a buttery mashed potato is a wonderful foil for the rich sauce.
It does push the calories all the way up though, and a delicious earthy celeriac mash provides similar comfort food vibes and cuts back a little on the indulgence.
I’ve not served my chicken Gaston Gerard with any greens in these pictures, but they are always a welcome addition.
Something like my green beans amandine (almonds) or roasted tenderstem broccoli would work a treat.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask the in the comments section below the recipe.
- Hob/Stovetop.
- Oven.
- 25cm or 10″ oven proof frying pan with a lid.
- 25cm x 15cm (10″ x 6″) baking dish or gratin dish.
- Kitchen tongs, serving and stirring spoons.
- Chopping board.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Quick read meat thermometer.
Dijon Chicken Recipe aka Poulet Gaston Gerard
This version of Dijon chicken is based on a French dish called poulet Gaston Gerard and it features chicken legs in a creamy white wine sauce that rocks the flavours of mustard, paprika and nutty sweet Comte cheese.
Ingredients
- 2 Medium (500-550g Total) Chicken Legs
- 1 Tbsp Cooking Oil
- 35g (2 Tbsp) Butter
- ½ Tsp Salt
- ¼ Tsp Black Pepper
- 1 Tbsp Sweet Paprika
- 250ml (1 Cup) Dry White Wine
- 150g (½ Cup) Creme Fraiche
- 2 Tbsp Dijon Mustard
- 100g (1 Cup) Comte Cheese
Instructions
- Season the chicken legs with the salt and pepper.
- Heat a 25cm or 10" oven-proof frying pan over a medium high heat, and when it's hot, toss in the cooking oil and butter.
- Sear the chicken on both sides until nicely golden brown, this will take 2-3 minutes on each side.
- Remove the pan from the heat, sprinkle the paprika over the chicken, add a lid and transfer the pan to the oven. Cook for 17-20 minutes at 180°C or 350°F. The Chicken should reach an internal temperature of at least 68°C or 153°F, the chicken will continue to cook on whilst it is resting. Chicken leg is better cooked on towards 80°C or 175°F because it results in meat that is a bit more tender,
- Remove the pan from the oven and set aside the chicken. Pour in the white wine, turn the heat under the pan all the way up to very hot, and reduce the wine by half. This will take 5-7 minutes.
- Whilst this is happening, grate the cheese.
- When the wine has reduced, stir in the creme fraiche and Dijon mustard and cook over a medium heat until the cream sauce coats the back of a spoon.
- Remove the pan from the heat, add three-quarters of the grated cheese and stir until the cheese has melted. Have a taste at this point and add more salt if required.
- Transfer the chicken to a baking dish, pour over the sauce and then sprinkle over the remaining cheese. Slide this under the grill and cook until the cheese has melted and is lightly coloured.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1049Total Fat: 83gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 346mgSodium: 1680mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.