Photograph of the finished Poulet Gaston Gérard

France · Gà sốt mù tạt phô mai Gaston Gérard

Poulet Gaston Gérard

55 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 720 g
  • Photograph of Dijon mustard Dijon mustard 100 g
  • Photograph of Fresh cream Fresh cream 400 ml
  • Photograph of Gruyère cheese Gruyère cheese 240 g
  • Photograph of White wine White wine 240 ml
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 80 g
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Sear the chicken in butter for 7 minutes on each side until the skin is golden brown, then transfer to a baking sheet.
  2. 2 Pour white wine into the pan, scrape the bottom to remove all the brown sediment, then simmer until it reduces to half its original volume.
  3. 3 Turn off the heat before stirring in the mustard; high heat will cause the mustard to lose its pungent flavor and turn bitter.
  4. 4 Mix the cream and half of the cheese into the sauce and pour it evenly over the chicken.
  5. 5 Sprinkle the remaining cheese with breadcrumbs and bake at 200 degrees for 20 minutes until golden brown and crispy.

With an appliance

  • Air fryer 50 min

    Replace step 5: lightly spray oil around the chicken, use a 215-degree hot air fryer for 13 minutes, rotating the tray at minute 6. The strong airflow shortens the cooking time by about one-third compared to an oven and sears the surface faster.

Start cooking