Sunday, April 19, 2009

Saturday: Poulet Gaston Gerard

A recipe from AFK that's been flagged for a while as a "must make".

Outline of the preparation: marinate a cut up chicken with dijon mustard, salt, sweet paprika, and some butter. Brown it. Deglaze with white wine. Braise the chicken in the wine until done. Put the chicken in a gratin dish. Heat the sauce gently and add cream (halb-rahm). Add additional dijon mustard and some beurre manié. Pour over the chicken. Top with grated gruyere. Toss in a hot oven for 10 minutes to brown the cheese. Serve.

This is probably the type of dishes that the nouvelle cuisine was reacting to, and I wouldn't want to eat it every day, but it was damn fine.

We ate the chicken with mashed potatoes, sauteed spinach, and a big green salad.

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