Elevate Comfort: Chicken Gaston Gérard and Liquid Farm Chardonnay

As the brisk January winds sweep through Buffalo, I find solace in the warmth of my kitchen, crafting dishes that offer both comfort and a touch of elegance. One such dish that has recently captivated my culinary curiosity is the classic French creation, Chicken Gaston Gérard. This rich, flavorful entrée, with its roots deeply embedded in the Burgundy region, tells a story as intriguing as its taste.

The Serendipitous Origins of Chicken Gaston Gérard

The tale of Chicken Gaston Gérard dates back to 1930 in Dijon, France. Reine Geneviève Bourgogne, the wife of then-Mayor Gaston Gérard, was preparing a meal for the esteemed gastronomist Curnonsky, often referred to as the "Prince of Gastronomes." In a moment of culinary mishap, a jar of paprika (or perhaps mustard, as some accounts suggest) accidentally tumbled into the cooking pot. To salvage the dish, Madame Bourgogne ingeniously incorporated white Burgundy wine, crème fraîche, and grated Comté cheese. The result was a delectable chicken preparation that delighted Curnonsky, who promptly named it in honor of his host.

Crafting the Dish: A Symphony of Flavors

At its heart, Chicken Gaston Gérard is a harmonious blend of tender poultry, Dijon mustard, white wine, cream, and cheese. The chicken is first browned to perfection, then enveloped in a luxurious sauce that marries the tang of mustard with the creamy depth of Gruyère or Comté cheese. A hint of paprika adds warmth, while the white wine imparts a subtle acidity, balancing the richness of the dish.

The Perfect Pairing: Liquid Farm's Chardonnay

To elevate this culinary experience, I turn to a wine that mirrors the elegance of Burgundy whites: Liquid Farm's Chardonnay. Based in California's Sta. Rita Hills, Liquid Farm is renowned for producing Chardonnays that pay homage to Old World styles, emphasizing terroir and minimal intervention.

Their "White Hill" Chardonnay, in particular, is a testament to this philosophy. With vibrant notes of citrus, wet stone, and a hint of salinity, it offers a crisp acidity that cuts through the creamy richness of Chicken Gaston Gérard. The wine's minerality and subtle oak nuances complement the dish's mustard and cheese components, creating a balanced and memorable pairing.

Bringing It All Together: A Culinary Adventure

At Winkler & Samuels, we believe that the union of food and wine transcends mere sustenance, transforming a meal into an experience. The pairing of Chicken Gaston Gérard with Liquid Farm's Chardonnay is a celebration of tradition, innovation, and the serendipitous beauty of culinary accidents.

I invite you to embark on this gastronomic journey, recreating the dish in your own kitchen and savoring it alongside a glass of Liquid Farm Chardonnay. To guide you, here's a detailed recipe to inspire your cooking endeavors:

Chicken Gaston Gérard Recipe

Ingredients:

• 1 whole chicken (or chicken thighs, drumsticks, and wings) - Moriarty Meats Recommended

• 1 stick unsalted butter (divided)

• Salt and pepper, to taste

• 1 large onion, diced

• 4 garlic cloves, minced

• 2 tbsp all-purpose flour

• 2 tbsp sherry vinegar (look for barrel-aged Jerez)

• 1 cup good dry white wine

• 2 cups chicken stock

• 2-3 sprigs fresh thyme

• 1 tbsp paprika

• 2 bay leaves

• 1 tbsp Dijon mustard

• ½ cup crème fraîche or heavy cream

• 1 cup grated cheese (e.g., Gruyère, Parmesan, or sharp cheddar)

• Fresh parsley, chopped (for garnish)

• Optional sides: Rice, potatoes, or crusty baguette

Instructions:

1. Cook the Chicken:

   • For Whole Chicken: Preheat oven to 450°F (232°C). Coat the chicken with ½ stick of softened butter, salt, and pepper. Roast for 1–1½ hours, until golden and fully cooked (internal temp: 165°F/74°C).

   • For Chicken Parts: Pan-sear thighs, drumsticks, or wings in 2 tbsp butter over medium heat until browned on both sides, about 6–8 minutes per side.

2. Prepare the Skin:

   • Once the chicken is cooked, remove the skin and set aside. Cut or shred the chicken into bite-sized pieces. If using a whole chicken, keep the large bones for the sauce.

   • Flatten the chicken skin on a baking sheet. Bake at 450°F (232°C) for about 5 minutes, or until crispy. Crumble and reserve for garnish.

3. Make the Sauce:

   • In the same pan or roasting dish, cook diced onions in the drippings over medium heat until translucent. Add minced garlic and sauté until fragrant, about 1 minute.

   • Stir in 1 tbsp butter and let it melt. Sprinkle in flour and cook for 1 minute, stirring constantly.

   • Add sherry vinegar and cook until it evaporates. Then pour in the wine and reduce by half.

   • Add chicken stock and cook until reduced by half again.

4. Finish the Sauce:

   • Stir in thyme, bay leaves, Dijon mustard, and crème fraîche or heavy cream. Season with salt and pepper to taste.

5. Combine & Cook:

   • Add the shredded chicken and any large bones to the sauce. Stir to combine. Transfer to an oven-safe dish if needed.

   • Bake at 350°F (177°C) for 30 minutes. In the last 10 minutes, sprinkle the grated cheese over the top and let it melt.

6. Serve:

   • Remove from the oven, discard the bay leaves and bones, and serve over rice, potatoes, or with a baguette. Garnish with parsley and the crispy chicken skin.

Make-Ahead Tip:

Prepare the dish a day ahead for even better flavor. Crisp the chicken skin fresh on the day of serving for maximum crunch.

Serve this dish alongside a glass of Liquid Farm's "White Hill" Chardonnay for a dining experience that bridges the flavors of Burgundy and California.

At Winkler & Samuels, we're passionate about curating pairings that tell a story and create lasting memories. We'd love to hear about your experiences with this dish and any variations you might explore. Feel free to share your culinary adventures with us, and don't hesitate to reach out for more wine pairing suggestions.

Warm regards,

Melissa Winkler
Proprietor & Sommelier, Winkler & Samuels