Drunken French Country Chicken Au Gratin

Recipe by French Tart
READY IN: 1hr 10mins




  • Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.
  • Sauté until golden in a large frying pan, over a high heat.
  • Drain off any excess oil, then add the cognac and flambé - BE CAREFUL!
  • Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes.
  • Add the crème fraîche and 100g of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 - 15 minutes, stirring regularly. Season to tate with salt and pepper, remembering that the flour was seasoned!
  • Arrange the fried chicken pieces in a gratin dish.
  • Add the mustard to the sauce, whisk, then pour over the chicken.
  • Mix the remaining 40g of grated cheese with the breadcrumbs.
  • Sprinkle the breadcrumbs and cheese over the top of the chicken.
  • Grill (broil) the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping.
  • Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny.