Poulet Gaston Gérard (Print Version)

# Ingredients:

01 - 2 garlic cloves, minced.
02 - 1 farm-raised chicken, cut into pieces.
03 - 1 tablespoon of corn starch.
04 - 200g thick sour cream.
05 - 2 sprigs of thyme.
06 - 1 bay leaf.
07 - 150g grated Comté cheese.
08 - 2 tablespoons of wholegrain mustard.
09 - 3.5 deciliters of dry white wine from Burgundy.
10 - 1 onion, thinly sliced.
11 - 1 tablespoon of sweet paprika.
12 - Salt and freshly ground pepper.
13 - 50g butter.
14 - 1 tablespoon of freshly chopped parsley.

# Instructions:

01 - Slice up the chicken. Melt the butter in a heavy pot and brown the chicken pieces. Set them aside.
02 - Sauté the onion and garlic. Put the chicken back in, sprinkle with thyme, bay leaf, paprika, salt, and pepper.
03 - Top with the wine and enough water to reach halfway up the chicken. Cover and let it slow cook for 35-40 minutes on low heat.
04 - Take out the chicken. Strain cooking juices, stir in diluted corn starch, and let it thicken. Mix in the cream, mustard, and cheese.
05 - Cover the chicken in sauce. Bake at 200°C for 15 minutes, or until the top is nice and golden.

# Notes:

01 - A classic from Burgundy.
02 - Ideal for serving the whole family.

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