I have returned from our French travels with stories, and recipes from our extraordinary travels through Burgundy and Paris!
Sharing a popular recipe we created while staying in this 400-year-old farmhouse, La Ferme de la Lochere in the village of Marigny-le-Cahouöt, 3 hours southwest of Paris. The farmhouse is owned and operated by Epicurean Exchange’s friend and partner, Chef Katherine Frelon (www.katherinefrelon.com/frenchgetaway).This dish was voted by guests to be the BEST dish we enjoyed the entire week – and we ate a lot! Pair this with a Chablis, Aligoté or other White Burgundy wine.
I have re-created the recipe in my kitchen tonight for my family, served with Lyonnaise potatoes (sliced potatoes with caramelized onions) and fresh peak-of-season California artichokes.
Our next tour of Burgundy is scheduled for September 14 – 21, 2019! BOOKING NOW:
– Chef Charlie/Orinda, Calif.
Poulet ‘Gaston Gerard’
(Burgundian Chicken with Cognac, Mustard, and Cream)
1 whole chicken, cut into 8 – 10 pieces
Kosher salt and freshly ground black pepper
3 tablespoons butter
2 bay leaves
4 springs fresh thyme
1 onion, cut into a 1/4-inch dice
1/4 cup cognac
2 cups dry white Burgundy wine
2 cups heavy cream
3 tablespoons Dijon mustard
1 1/4 cup chicken stock
8 ounces gruyere cheese, grated
1/4 cup minced Italian flat-leaf parsley
• Pre-heat an oven to 400˚F.
• Place the chicken in a mixing bowl and lightly season on all sides with the smoked paprika, salt and pepper.
• In a Dutch oven, heat the butter over medium-high heat, and sauté the chicken pieces until lightly colored.
Add the bay leaves and thyme; cover, reduce heat to medium-low, and simmer for 10 minutes. Transfer the chicken pieces to a plate and set aside.
• Add the onions and sauté for 1 minute. Deglaze the pan with cognac and flambé. Once the flame has subsided, scrape the fond from the bottom of the pan with a wooden spatula. Over medium heat, add the vinegar and reduce to dry. Then add the wine and reduce by half. Add the cream, mustard, chicken stock and half of the cheese. Stir until smooth and add the chicken pieces back to the pan. Turn the chicken in the sauce; cover, and place in the oven and cook for 20 minutes.
• Remove the lid, top chicken with the remaining cheese, turn on the broiler to HIGH and brown the cheese and chicken, 5 – 6 minutes.
• Top with minced parsley. Serve immediately.
© 2018, Epicurean Exchange. Inspired by Chef Katherine Frelon, Marigny le Cahouet, France