Drunken French Country Chicken Au Gratin

Ingredients

• 1 whole chicken (jointed, about 2 to 3 kilos in wieght)
• 100 ml cognac (1/3 glass)
• 350 ml dry white wine (1 1/2 glasses)
• 1 tablespoon smoked paprika
• 5 tablespoons creme fraiche
• 140 g grated cheddar cheese (or any other hard cheese such as ( Emmental, Comte, Cantal or Tomme de Savioe)
• 1 tablespoon Dijon mustard
• 2 tablespoons breadcrumbs
• 2 tablespoons vegetables or peanut oil
• 1 teaspoon caster sugar
• flour
• salt & pepper

Directions

1. 1

   Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.

2. 2

   Sauté until golden in a large frying pan, over a high heat.

3. 3

   Drain off any excess oil, then add the cognac and flambé - BE CAREFUL!

4. 4

   Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes.

5. 5

   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!

6. 6

   Arrange the fried chicken pieces in a gratin dish.

7. 7

   Add the mustard to the sauce, whisk, then pour over the chicken.

8. 8

   Mix the remaining 40g of grated cheese with the breadcrumbs.

9. 9

   Sprinkle the breadcrumbs and cheese over the top of the chicken.

10. 10

    Grill (broil) the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping.

11. 11

    Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny.