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):

• 4 Boneless Chicken Breasts

• 4 Tablespoon Olive Oil

• 1 Medium White Onion, Halved and Sliced into Ribbons

• ½ Teaspoon Paprika

• 1 Cup of Dry White Wine

• 1 Tablespoon Dijon Mustard

• 8 Ounces Crème fraîche or Sour Cream

• 6 Ounces Grated Comté or Gruyère Cheese

• Salt and Pepper (to taste)

• 1 Sprig of Thyme (optional)

• Sliced, Warm Baguette

Preparation:

1. Preheat oven to 400° F

2. 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

3. 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

4. Remove chicken from the skillet and place in a baking dish

5. In the same pan, add the rest of the olive oil and the onion slices and sauté until slightly translucent

6. Add the white wine, crème fraîche, mustard, thyme and paprika, stir until combined and slightly bubbling

7. Pour over the sauce over the chicken breasts in the baking dish and top with the grated cheese

8. Bake for 30 minutes or until the chicken reaches 165° F

9. Serve immediately with a basket of baguette slices

Photo credit: The Good Life France