Dijon Chicken Recipe aka Poulet Gaston Gerard

Dijon chicken or poulet Gaston Gerard served with roasted crushed new potatoes.

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.

Course Main Course

Cuisine Anglo French

Keyword chicken dijon, chicken gaston gerard, poulet gaston gerard

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 1049kcal

Author Brian Jones

Ingredients

2 Medium Skin on Chicken Legs 500-550g Total
1 tablespoon Cooking Oil
35 g Butter 2 Tbsp
½ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Sweet Paprika
250 ml Dry White Wine 1 Cup
150 g Creme Fraiche ½ Cup
2 tablespoon Dijon Mustard
100 g Comte Cheese 1 Cup

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 whilst it is resting. Chicken legs are better cooked 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