DISH RESEARCH · Main dish
Poulet Gaston Gérard
The Comté producers’ selected poulet Gaston Gérard browns chicken, builds an onion sauce with Jura vin jaune, wholegrain mustard, cream, thyme and paprika, and finishes the dish in the oven with Comté.
About Poulet Gaston Gérard
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
The Comté producers’ selected poulet Gaston Gérard combines browned chicken with onion, Jura vin jaune, wholegrain mustard and cream. Thyme and paprika season this particular version, which finishes in the oven with grated Comté.
Chicken pieces brown in a casserole with oil and butter, then are taken out and set aside. Finely chopped onion cooks in the same casserole for the sauce.
Vin jaune and wholegrain mustard are mixed with the onion, followed by cream. A thyme sprig and paprika join this sauce.
The chicken pieces return to the casserole with grated Comté before oven cooking. The cheese and sauce sit around the browned pieces in this producer preparation.
This selected version brings Jura wine and Comté together with mustard and dairy in the sauce. Its chicken-and-cheese combination is presented by the producers as a main dish.
Ingredients in Poulet Gaston Gérard
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Chickenprotein
- Dijon Mustardsauce
- Creamsauce
- White Winesauce
- Shallotseasoning
- Mustard saucesauce
- Buttercooking medium
- Cheesesauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.