Gaston Gérard Dish (Print Version)

# Ingredients:

01 - One farm-raised chicken, cut into pieces.
02 - 50 grams of butter.
03 - A tablespoon of sweet paprika.
04 - Two sprigs of fresh thyme.
05 - One bay leaf.
06 - 35cl of dry white wine, preferably Burgundy.
07 - One chopped onion.
08 - Two minced garlic cloves.
09 - Two tablespoons of Meaux mustard.
10 - 200 grams of thick sour cream.
11 - 150 grams of grated Comté cheese.
12 - One tablespoon of cornstarch.
13 - Ground pepper and salt to taste.
14 - A tablespoon of finely chopped parsley.

# Instructions:

01 - Cut the chicken into pieces and sear it in melted butter in a pot. Set aside once browned.
02 - Sauté garlic and onion in the same pot. Add the chicken back along with thyme, bay leaf, paprika, salt, and pepper.
03 - Pour in wine and enough water to partly submerge the chicken. Cover and let it simmer gently for 35 to 40 minutes.
04 - Take out the chicken. Strain the cooking liquid, mix in diluted cornstarch, and let it thicken. Stir in cream, mustard, and cheese.
05 - Cover the chicken with the sauce and bake in the oven at 200°C for 15 minutes or until golden brown.

# Notes:

01 - A traditional dish from Burgundy.
02 - Great for family meals.

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