Chicken Gaston Gérard

Cook Time 1 hour

Servings 4

Ingredients

4 chicken thighs, skin on, bone in

1 tbsp extra virgin olive oil 

20g butter

2 French shallots, finely chopped 

1 tsp paprika 

¾ cup white wine

¾ cup chicken stock 

2 tbsp Dijon mustard

200ml cooking cream

100g Comté cheese, freshly grated 

Chive, finely chopped for garnish

Salt and pepper

Method

Preheat the oven to 180°C.

Heat oil and butter in an oven-safe sauté pan over medium-high heat. Lightly season the chicken with salt and sear skin side down for 2-3 minutes or until crisp and golden. Turn the chicken over and cook for a further few minutes then remove and rest on a plate.

Add the shallots and fry, stirring with a wooden spoon until golden. Add the paprika, followed by the wine and bring to the boil. Now add the stock and mustard and whisk in, then add the cream. Once simmering, return the chicken and, skin side up and cook in the oven, uncovered for 30 minutes. Sprinkle over cheese and return to the oven for 5 minutes.

Garnish with chives and serve with rice, mash or pasta.