Chicken Gaston Gérard by Laurent Mariotte

Ingredients

For 6 servings

• •1 1 farmer chickens of about 1.8 kg cut in 6 or 8 by your butcher
• •20 g 20 g butter
• •30 cl 30 cl of whole liquid cream
• •30 cl 30 cl of white wine
• •2 c. à soupe 2 tablespoons of mustard in grain
• •2 c. à soupe 2 tablespoons of Dijon mustard
• •200 g 200 g county
• •paprika
• •salt and mill pepper

Method

1. 1.Melt the butter in a large jumper. When it starts to crackle, brown the salted and peppery pieces of chicken on all sides. Add 1 spoon. paprika soup. Get rid of the whites and book them. Pour 20 cl of white wine, cover and cook for 30 minutes over medium heat.
2. 2.Preheat the oven to 170°C (th.6-7).
3. 3.Get the poultry off the casserole. Pour the cream, remaining white wine and mustards. Bring to a boil stirring. Grate the county and throw half into the sauce. Move with a wooden spoon until it is nascent.
4. 4.Put all the chicken pieces back in the hopper and sprinkle with the rest of the grated county. Bake 20 minutes. When you get out of the oven, sprinkle paprika. Serve with fresh tagliatels, rice or potato mashed potatoes.