Chicken a la Gaston Gerard

 

Ingredients

• 1-2 tablespoons vegetable oil 
• 1-2 tablespoons butter  
• 1-1.5 kg whole good quality chicken 
• The carcass from the chicken, cut in pieces 
• Salt and pepper for seasoning 
• 1-2 tablespoons paprika powder, sweet or hot as you prefer  
• 150g Comte or Swiss Gruyere cheese – 100g sauce and 50g topping 
• 200 ml dry white wine – Burgundy, Loire Valley or Muscadet 
• 250 ml heavy whipping cream 
• 2-3 tablespoons Dijon Mustard 
• 1-2 tablespoons breadcrumbs 

Method

1. Cut the chicken meat off the bone.
2. Keep the carcass separate.
3. Grab a dutch oven, casserole dish or heavy based pot.
4. Stick it over medium heat.
5. Pour in your oil and lob in your butter.
6.  When the butter melts and starts to brown add in your chicken meat.
7. Season well with salt and pepper.
8. Cook until seared and nicely coloured. 
9. Remove the meat and set aside.
10. Add the carcass to the pot.
11. Turn the heat down to medium low.
12. Place the chicken pieces atop the carcass.
13. Sprinkle with paprika.
14. Pop your lid on the pot and leave it over low heat for 40 minutes.
15. Let the chicken get frika with the paprika.
16. Remove the carcass.
17. Remove the chicken meat pieces into a large ovenproof dish and leave to keep warm, covered in foil, in a low heated oven.
18. Grab that pot where the chicken once was.
19. Put it over a high heat now and bring to the boil.
20. Add 100g cheese and stir it around to melt.
21. Add your wine and bring it to a rolling boil for 3 minutes.
22. Add 120ml cream and keep boiling for about 6 minutes.
23. It should reach a spoon coating consistency.
24. If not then what the f*ck have you done wrong?
25. Remove from the heat and add your dijon mustard.
26. Season to your liking with salt and pepper.
27. Pour this over your chicken in the ovenproof dish.
28. Grate remaining cheese over the top and cover with breadcrumbs.
29. Either stick it under the grill or broil it in the oven until there is a beautiful crust formed on top.
30. Dig in mon freres.