📝 About This Recipe
Born in 1930 in the kitchen of the Mayor of Dijon, this legendary dish is a sublime marriage of tender chicken, sharp Dijon mustard, and nutty Comté cheese. It represents the pinnacle of Burgundian comfort, offering a rich, velvety sauce brightened by white wine and a hint of paprika. This elegant yet rustic poultry masterpiece is celebrated for its golden, gratinéed crust and its deep, complex flavor profile.
🥗 Ingredients
The Poultry
- 1 whole Chicken (approx. 1.5kg, cut into 8 pieces, or use 4 large legs and 4 thighs)
- 40 grams Butter (unsalted, high quality)
- 1 tablespoon Olive Oil (to prevent butter from burning)
- to taste Salt and Black Pepper (freshly ground)
The Sauce Base
- 150 ml Dry White Wine (preferably a dry Burgundy Aligoté or Chardonnay)
- 2 tablespoons Dijon Mustard (authentic smooth Dijon)
- 1 teaspoon Paprika (sweet or noble, not smoked)
- 250 ml Crème Fraîche (full fat for the best texture)
The Gratin Finish
- 150 grams Comté Cheese (aged at least 12 months, freshly grated)
- 2 tablespoons Breadcrumbs (optional, for extra crunch)
- 1 handful Fresh Parsley (flat-leaf, finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Pat the chicken pieces thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
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2
In a large, oven-proof sauté pan or heavy-bottomed casserole dish, melt the butter with the olive oil over medium-high heat until the butter begins to foam.
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3
Place the chicken pieces skin-side down in the pan. Sear for 5-7 minutes without moving them until the skin is deeply golden and crispy. Flip and brown the other side for another 4 minutes.
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4
Remove the chicken pieces from the pan and set them aside on a plate. Pour off most of the excess fat, leaving about one tablespoon of juices in the pan.
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5
Return the pan to medium heat. Deglaze by pouring in the white wine, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (the fond).
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6
Let the wine reduce by half, which should take about 3-4 minutes. This concentrates the acidity and flavor.
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7
Whisk in the Dijon mustard and the paprika until the liquid is smooth and emulsified.
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8
Lower the heat and stir in the crème fraîche. Simmer gently for 2 minutes—do not let it boil vigorously or the cream might split.
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9
Add half of the grated Comté cheese into the sauce and stir until melted and velvety.
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10
Nestle the browned chicken pieces back into the sauce, ensuring the crispy skin stays mostly above the liquid line.
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11
Sprinkle the remaining Comté cheese (and breadcrumbs if using) evenly over the top of the chicken and sauce.
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12
Transfer the pan to the preheated oven. Bake for 20-25 minutes until the chicken is cooked through (internal temperature of 75°C/165°F) and the cheese has formed a bubbling, golden-brown crust.
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13
Switch to the broiler (grill) setting for the final 2 minutes if you desire a deeper mahogany color on the cheese.
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14
Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped fresh parsley before serving directly from the pan.
💡 Chef's Tips
Always use a dry white wine from Burgundy like Aligoté; the acidity is crucial to balance the richness of the cream. If you cannot find Comté, a high-quality Gruyère or Beaufort is an excellent substitute. Do not use 'cooking cream'; only full-fat crème fraîche provides the necessary thickness and slight tang authentic to this dish. Ensure the chicken is at room temperature before searing to get the skin perfectly crispy. If the sauce seems too thick after baking, a tiny splash of warm chicken stock can be stirred in around the edges.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or steamed 'pommes vapeur' to soak up every drop of the mustard sauce. A simple green salad with a sharp vinaigrette provides a refreshing contrast to the rich cheese. Pair with the same white Burgundy wine used in the cooking, such as a Chablis or Meursault. Sautéed green beans with garlic (Haricots Verts) make for a classic, light vegetable accompaniment. Provide plenty of crusty baguette to clean the plate—the sauce is the star of the show!