Simon Rimmer served up a tasty chicken gaston gerard with Gruyere cheese and Dijon Mustard on Sunday Brunch.
The ingredients are: 1 x 1.5kg (approximately) chicken, jointed, 30ml oil and 30g butter.
For the sauce: 2 tablespoons smoked paprika, 200ml chicken stock, 200ml white wine, 200ml cream, 3 tablespoons Dijon mustard and 175g grated Gruyere.
50g brioche breadcrumbs.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes