Drunken French Country Chicken Au Gratin - cooking recipe

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 2 tablespoons peanut oil
1 teaspoon caster sugar
flour
salt & pepper

Preparation

Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.
Saute until golden in a large frying pan, over a high heat.
Drain off any excess oil, then add the cognac and flambe - 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 creme fraiche 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.