Chicken Gaston Gérard with Morbier
Difficulty level: easy
Servings 4 people
Ingredients
- 4 thighs chicken
- 1 onion YELLOW
- 2 pods garlic
- 30 g butter
- 2 c. tbsp olive oil
- 150 ml of cream fresh whole
- 100 ml of wine dry white
- 150 g from Morbier PDO
- 1 c. coffee paprika soft
- 1 c. coffee salt
- ½ c. coffee pepper
- Parsley costs (for dressing)
Instructions
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Preheat the oven to 180°C (th. 6).
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Peel and slice the onion. Chop the garlic.
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In a pan, heat the butter with the olive oil. Brown the chicken thighs for 5 minutes on each side. Remove and reserve.
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In the same pan, brown the onion and garlic for 5 minutes over low heat. Deglaze with white wine, let reduce for 2 minutes.
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Add the cream, paprika, salt and pepper. Mix.
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Place the thighs in a baking dish. Cover generously with the sauce. Cut the Morbier AOP into slices and distribute them on top.
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Bake for 25 to 30 minutes until the cheese is melted and browned. Sprinkle with chopped fresh parsley straight out of the oven.
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Let stand 5 minutes before serving.
© Morbier AOP
