Chicken Gaston Gerard
Adapted from this Instagram post.
Ingredients
|
Ingredients
|
Amount |
| Chicken Thighs (bone-in, skin-on) |
6 count |
| Yellow Onion (Large) |
1 count |
| Fresh Sage or Thyme |
2 sprigs |
| Gruyere |
150 g |
| Dry White Wine |
6 oz |
| Dijon Mustard |
3 tbsp |
| Chicken Stock |
0.5 cup |
| Heavy Cream |
0.5 cup |
| Butter |
2 tbsp |
| Olive Oil |
2 tbsp |
| Salt (for seasoning) |
|
| Smoked Paprika (for seasoning) |
|
| Black Pepper (for seasoning) |
|
Timings
Dry-brine chicken thighs the night before (optional).
Pan-sear (approx 20 minutes)
Roast in oven (approx 30 minutes)
Recipe
- Preheat oven to 400 degrees.
- Dice onion and grate gruyere cheese.
- Melt 2 tablespoons each of butter and olive oil in a sautee pan.
- Sear the chicken skin-side down until the skin is brown. Remove from heat and
set aside.
- Add fresh herbs to the sautee pan. Let sit until fragrant, approx 30 seconds.
- Add the diced onion to the same pan. Use moisture from onion to deglaze the
pan. Cook until onion is slightly softened, then add salt and paprika.
- After paprika is aromatic, add white wine. Reduce until half the wine is
gone.
- Add dijon mustard, heavy cream, and chicken stock. Season with salt and
pepper to taste.
- Put the chicken thighs back in the sautee pan, then transfer to the oven.
- Cook for 20 minutes, then add shredded cheese, then cook for an additional 10
minutes.
- Finish with a quick broil (approximately 2-3 minutes), until chicken looks
tasty and skin is crispy.