Gaston Gérard chicken is a typical Burgundian dish
Video Gaston Gérard Chicken
Origin
This recipe was created for the first time in 1930 by the wife of the Mayor of Dijon, Gaston Gérard, for the French gastronomist, humorist and food critic Curnonsky.Bresse chicken is most often used.
History
Reine Geneviève Bourgogne, first wife of the Mayor of Dijon, was preparing a chicken in her usual way for the "prince of gastronomists". There was a serious incident in the kitchen which almost compromised the meal and the reputation of the hostess as a good cook. What incident? An accident, rather, as a jar of mustard (some say a box of paprika, but that spice is not in the recipe) fell into the casserole dish and spread out over the poultry as it cooked. The two cooks reflected and found a way out. Unable to get the condiment out, they added Burgundy white wine, crème fraîche and grated comté. This mixture pleased the famous gastronomic critic. He congratulated the mistress of the house for this recipe which he found strongly to his taste, and named it after his host.
Maps Gaston Gérard Chicken
Ingredients and preparation
The chicken is first browned in oil or butter, then left to cook. The sauce is made with the cooking juice, grated cheese, white wine from Burgundy, mustard, and cream. It is served slightly browned and paired with a white wine.
See also
- Burgundy Wine
- French cuisine
References
Further reading
- Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages. ISBN 978-2-262-03318-7
- Bryan Newman, "Behind the French Menu",
External links
- Vin et cuisine (French Wiki - in French)
- Cuisine bourguignonne (French Wiki - in French)
Source of article : Wikipedia
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