1 chicken; 3 tbsp clarified butter; 3 tbsp grated gruyere; 1 tbsp breadcrumbs; 1.5 cup dry white wine; 1 tbsp Dijon mustard; 1 tsp paprika; salt, white pepper
Poulet à la Gaston Gérard
Cut the chicken into 8 parts, season with salt and fry it in a frying pan with some butter on both sides until golden. Place the chicken pieces in a casserole with a lid. Place the paprika, pepper, and wine in the same frying pan used to fry the chicken and scrape off all the pieces from the bottom of the pan. Bring it to the boil and then pour the liquid into the casserole. Place the casserole on a high heat and bring to the boil. Reduce the heat and simmer for 30 minutes. Meanwhile grate the cheese, mix 1 tbsp cheese with the breadcrumbs and set them aside. Remove the chicken pieces from the pot, pour the sauce into the frying pan and return the chicken to the casserole to keep it warm. Reduce the sauce, stirring continuously, on a high heat for 10 minutes or until it begins to thicken. Add the grated cheese and stir. Add the mustard and bring to the boil before removing from the heat. Heat the oven to 240°C. Place the chicken in a baking dish, pour over the sauce and sprinkle it with the cheese and breadcrumbs. Bake in the oven for 5-10 minutes and serve with rice or mashed potatoes.