This dish is a family favorite. Chef Amy Sins learned it while traveling to Dijon, France with Epicurean Exchange and cooked in the amazing Frelon’sKatherine kitchen. Feel free to add mushrooms, fresh greens or even roasted mushrooms for a new twist on an old favorite.
1 whole chicken — cut into 8 – 10 pieces
1/2 tsp Smoked paprika (or more to taste and for good coverage)
1 tsp Kosher salt
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 tns Champagne vinegar
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 to 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.