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-   -   Poulet Gaston Gerard (https://www.audioaficionado.org/showthread.php?t=46337)

Formerly YB-2 07-26-2019 07:15 AM

Poulet Gaston Gerard
 
2 Attachment(s)
With the TdF almost to an end and our trip next month only covering Spain & Portugal, decided to cook 'French'. Went the full 9yd with Gruyere and Maille (which we prefer), though any Swiss cheese and Dijon mustard would do. To me, it was about as good as chicken gets (and I do like poulet in a cream sauce). On the plate, I took the pic before adding the cream sauce on the meat (doh). Quick and easy meal. https://www.vraimagazine.com/chicken-gaston-gerard/

https://www.audioaficionado.org/atta...1&d=1564139733
https://www.audioaficionado.org/atta...1&d=1564139733

Antonmb 07-26-2019 10:38 AM

Looks delicious, I’ll have to try this. Thanks for the recipe.

Formerly YB-2 07-26-2019 02:50 PM

We finished up the leftovers for lunch. Next time I'll make a larger batch as we both could have eaten more for lunch. BTW....... browning the chicken in butter worked really well.

Next up is fresh salmon with Bourbon Hickory BBQ sauce. Hope it is as good as the poulet.

Formerly YB-2 10-05-2019 08:24 PM

1 Attachment(s)
Wanted something relatively quick and easy, so made the Gaston Gerard poulet again. Couple of differences in that I used chicken breasts rather than thighs (think the thighs are better - breasts do not brown as well). Also, used shaved Parmesan for the cheese and an additional tsp of mustard. There was no 'mustard flavor' but a bit of additional 'bite' to spices, which we like. The Parmesan worked very well, so no complaint there. Found a 1/2 bottle of Chandon in the back of the frig (which was the impetus for the dish), which was a perfect match. And, enough left for another meal. Really makes a terrific sauce. May try either pork or beef next time.
Edit - my wife (the prof of French) tells me with my changes it should now be 'Poulet Façon Glenn'.

https://www.audioaficionado.org/atta...1&d=1570321421

Formerly YB-2 04-04-2020 01:36 PM

1 Attachment(s)
Boneless breasts over linguine today. Not enough sauce for pasta if one follows the recipe. Will double the wine, creme fraiche and will add a 1/2 cup of chicken broth for the sauce next time if having over pasta. Personally, this may be the best chicken dish we've made at home. My preference is with rice but the wife prefers pasta. After all, she is Irish, so what would one expect. :confused-2:

Something else I've discovered is Italian black pepper. We have an excellent Italian grocery in the next town over and they carry their own brand of herbs & spices. They have Italian Cracked Pepper (black) and it is not only the strongest pepper I've tried it is also the best, even compared to a couple of the organic brands. We eat lots of pepper and it has been a great find.

https://www.audioaficionado.org/atta...1&d=1586021737


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