Meat dishes
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Chicken

Chicken , “Gaston Gérard”
  • 1

    Chop the chicken into pieces.

  • 2

    Brown in a frying pan in the olive oil.

  • 3

    Remove to a baking dish.

  • 4

    Sprinkle with the grated Comté and garlic.

  • 5

    Sweat the shallot in a frying pan.

  • 6

    Add the white wine and bring to the boil.

  • 7

    Add the salt, pepper, paprika; off the heat stir in the crème fraîche and mustard.

  • 8

    Pour the mixture over the chicken and cheese.

  • 9

    Sprinkle with breadcrumbs.

  • 10

    Put in the oven at 225°C (gas mark 7 1/2 ) for around 45 minutes, or until brown.


  • It’s ready!

Words

from the chef

This tender chicken, served in a creamy sauce and topped with melted cheese, naturally calls for a white wine accompaniment. The moist meat with its white wine and cream sauce might clash with the tannic structure of a red wine, and the visual aspect would balance better with golden color of a Bourgogne white.

The perfect

combination

Oenology

Discover it BOURGOGNE HAUTES-CÔTES DE NUITS

"I would go for one of a selection of four Bourgogne whites. A Bourgogne Hautes Côtes de Nuits, from a nicely mature vintage; a Viré-Clessé with a touch of sweetness; a Saint-Aubin Premier Cru, whose smoothness and fattiness would envelop the texture of the chicken; or a Corton-Charlemagne Grand Cru, a wine that, despite being full, still retains a freshness that would make for a magical culinary combination.” Michel Smolarek – Best Sommelier in Bourgogne 1987

Tasting tip

Discover the aromas of BOURGOGNE HAUTES-CÔTES DE NUITS

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{climat Vignoble Bourgogne Patrimoine Mondial}