Poulet Gaston Gérard (Chicken Stew Dijon Style)
A traditional regional dish from Dijon, Burgundy, France. This sublime dish features bone-in chicken thighs and porcini mushrooms seared until fragrant, simmered in a rich and deep sauce made with local tarragon mustard, Burgundy white wine, heavy cream, and Comté cheese.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare and cut the chicken, vegetables, and porcini mushrooms → Sear the chicken and porcini mushrooms in a frying pan until fragrant, then set aside → Sauté shallots and garlic, return the chicken to the pan, and steam with white wine and thyme → Remove the chicken and prepare the sauce with heavy cream, paprika, and mustard → Return the chicken to the pan, top with Comté cheese, bake in a 200°C oven for about 10 minutes, and sprinkle with parsley
Cooking Steps
Brief Cooking Order
Prepare and cut the chicken, vegetables, and porcini mushrooms → Sear the chicken and porcini mushrooms in a frying pan until fragrant, then set aside → Sauté shallots and garlic, return the chicken to the pan, and steam with white wine and thyme → Remove the chicken and prepare the sauce with heavy cream, paprika, and mustard → Return the chicken to the pan, top with Comté cheese, bake in a 200°C oven for about 10 minutes, and sprinkle with parsley
Introduction
A traditional regional dish from Dijon, Burgundy, France. This sublime dish features bone-in chicken thighs and porcini mushrooms seared until fragrant, simmered in a rich and deep sauce made with local tarragon mustard, Burgundy white wine, heavy cream, and Comté cheese.
Step 1
Slice the bone-in chicken thighs along the bone to help them cook evenly, then cut at the joint to make them easier to eat. Season both sides generously with salt and let rest for about 10–15 minutes to draw out the flavor.
Step 2
Peel and roughly mince the shallots to maintain texture; crush the garlic cloves and roughly mince them as well.
Step 3
Scrape off any dirt or soil from the porcini stalks with a knife. If heavily soiled, wash quickly under water and pat completely dry with paper towels, then cut into bite-sized pieces.
Step 4
Pluck the leaves from the Italian parsley and chop coarsely, keeping the leaf shape intact.
Step 5
Heat olive oil in a frying pan over medium-high heat. Place chicken skin-side down and sear until golden and crisp. Flip to sear the meat side, then flip once more to crisp the skin, and set aside.
Ingredients List
Important Notes
⚠️ Scoring bone-in chicken thighs along the bone helps them cook through faster and ensures an even, golden sear.
💡 Simmering the white wine first concentrates the flavors; adding a small splash just before topping with cheese adds a fresh acidity and aromatic sharpness.
🍳 Using an oven-safe frying pan allows you to go straight from the stove to the oven for gratination. If your pan handle is not oven-safe, transfer the contents to a heatproof dish before baking.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...