May 29, 2020 |
Recipes |
Hospitality Team
Poulet Gaston Gerard Recipe
"My favorite dish to pair with the 2017 Bunker Hill Chardonnay is Poulet Gaston Gerard — a classic Burgundian chicken dish served in a sauce of white wine, Dijon mustard, crème fraîche and grated comté." - Thomas Savre, Winemaker
Poulet Gaston Gerard
Ingredients (Serves 4):
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4 Boneless Chicken Breasts
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4 Tablespoon Olive Oil
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1 Medium White Onion, Halved and Sliced into Ribbons
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½ Teaspoon Paprika
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1 Cup of Dry White Wine
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1 Tablespoon Dijon Mustard
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8 Ounces Crème fraîche or Sour Cream
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6 Ounces Grated Comté or Gruyère Cheese
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Salt and Pepper (to taste)
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1 Sprig of Thyme (optional)
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Sliced, Warm Baguette
Preparation:
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Preheat oven to 400° F
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Pat the chicken breasts with a paper towel to remove surface liquid, and then season both sides of the breast generously with salt and pepper
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Heat 3 tablespoons of the olive oil in a skillet until simmering, then add the chicken breasts and brown on both sides, about 3 to 4 minutes per side
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Remove chicken from the skillet and place in a baking dish
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In the same pan, add the rest of the olive oil and the onion slices and sauté until slightly translucent
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Add the white wine, crème fraîche, mustard, thyme and paprika, stir until combined and slightly bubbling
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Pour over the sauce over the chicken breasts in the baking dish and top with the grated cheese
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Bake for 30 minutes or until the chicken reaches 165° F
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Serve immediately with a basket of baguette slices
Photo credit: The Good Life France