Chicken Karista's Kitchen Kid Friendly

Chicken Gaston Gerard

Chicken Gaston Gerard, chicken breasts with sweet onion, paprika, Dijon and creme fraiche sauce topped with gruyere cheese

It feels as if I’ve won the lottery or at least discovered the next best chicken recipe of the year.

It’s an interesting story how I stumbled upon this delicious dish.  I was browsing a few of my vintage cookbooks and ran across a recipe that sounded simply divine.  The title was in French so I did a little internet research and discovered the dish had originated in Dijon, France.  What a coincidence!  My daughter has a lovely friend who lives in Dijon.

So of course I had to email Marion in Dijon and ask if her Mum knew anything about this recipe.  I was thrilled to get a reply email with her Mum’s family recipe for Chicken Gaston Gerard and the true history of the recipe.  Which for me is almost as much fun as the recipe itself.  I really do love the history of food!

According to history, the recipe was created in 1930 for Curnosky, by the Mayor of Dijon’s Wife, Madame Gaston Gerard. Since that time its become a standard recipe in Burgundian cooking.   Well, I can certainly understand why it stood the test of time.  It’s simple, fresh from the market delicious!

The recipe is prepared several methods; with shallots instead of the onions, with bone in chicken pieces or boneless chicken breast and thighs and typically with Gruyère cheese, although Comte is acceptable as well.   I’ve given substitutions for some of the ingredients just in case your market doesn’t carry a few specific ingredients.  As always, this recipe is best when prepared to your tastes.  Adding more or less of this or that is what it’s all about.

Many thanks to Stephanie Lecrigny and her lovely daughter Marion for this delightful French chicken recipe!

Keep dinner simple… Enjoy the flavors of life!

Serves 4-6

Ingredients

4-6 boneless skinless chicken breasts (feel free to substitute with fresh chicken pieces and adjust cooking times accordingly)

3 tablespoons butter

3 tablespoons oil (safflower, sunflower or coconut oil work best)

Salt and pepper

1 small sweet onion, halved and sliced

½ teaspoon paprika

1 ½ cups dry white wine

2 teaspoons Dijon mustard

½ – 3/4 cup Crème Fraiche (or sour cream if creme fraiche is unavailable)

½ – 1 cup shredded Gruyère Cheese or Comte (if Gruyere or Comte is unavailable, Parmesan will make a good substitution)

Directions

Pre-heat the oven to 350F.

Using a large skillet, add the butter and oil to the pan and heat on medium high.

Season the chicken with salt and pepper on both sides.

When the butter oil mixture is sizzling and frothy, add the chicken breasts and brown, about 2-3 minutes on each side.

Transfer the chicken to a baking dish and then place in the oven to finish cooking, about 10-15 minutes or when the chicken internal temperature reaches 155 – 160F using a meat thermometer.

In the same skillet turn down the heat to medium and add the onion slices and sauté the onions until golden brown.

Stir in the paprika and add the wine.  Let the wine reduce by half.

Stir in the Dijon mustard and then the crème fraiche. Let the sauce simmer for a few minutes and then pour over the cooked chicken.  Sprinkle the chicken with Gruyère cheese and then place back in the oven to warm the chicken and melt the cheese.  Transfer to a platter or individual plates.

This dish is delightful with brown and wild rice, sautéed mushrooms and peas, or warm Farro with asparagus tips.  Bon Appetit!

Print Friendly

You Might Also Like

6 Comments

  • Reply
    Heidi
    March 23, 2011 at 6:36 pm

    O…M…G… Karista, all I can say is WOW. When I read your post, I thought, okay, I have to try that ASAP. So I immediately bought the ingredients and made it tonight. I made both wild rice AND mushrooms and peas to go with the chicken, because I wanted to experiment with each. I am serious when I tell you that my husband and I sat and groaned through most of the meal, it was so delicious. I mean, unbelievably delicious! The flavor of the sauce with the onions, the chicken, the rice… This is going FOREVER in my repertoire, but I think I will call it Chicken Gaston KARISTA. Thank You!!!

    • Reply
      Karista
      March 24, 2011 at 7:47 am

      🙂 Thank you so much Heidi! It’s one of our new family faves too! I was so excited when I found the recipe, it was like Christmas! I love the rice with this recipe, it soaks up all the delicious sauce. So glad you are enjoying it!

  • Reply
    Rena Lang
    March 28, 2012 at 12:54 pm

    Karista, I was looking for something to do with my chicken thighs the other day and came accross this post. It was FABULOUS and oh so easy! It is a new Lang family fave now. So, wonderful over rice! It is a must try! Thanks for helping my mundane week day meals!

    • Reply
      Karista
      March 28, 2012 at 5:07 pm

      I’m smiling a big smile right now!! That makes me so happy. I love it when one of my recipes becomes another family’s favorite! It’s one of our faves too. 🙂 Hugs to you and the family Rena!

  • Reply
    Green Bean and Smoked Goat Cheese Salad with Dried Cherries and Toasted Pine Nuts | Karista's Kitchen
    April 11, 2014 at 9:46 am

    […] while sipping on a little glass of red or white wine, it paired beautifully with our dinner of Chicken Gaston Gerard.  This salad will also make a lovely summer side for grilled meats, poultry and […]

  • Reply
    Best French Food Series: Burgundy | Elena's Travelgram
    December 5, 2014 at 9:59 am

    […] dish is very easy to cook at home. Here’s an excellent recipe if you need to impress someone […]

  • Leave a Reply