Gerrard Bertand Recipe

Prepare and season chicken

Pat the chicken thighs dry with paper towels. Season both sides with sea salt (about 1/2 tsp of the salt) and 1/4 tsp black pepper.

Render bacon and brown chicken

Heat a large (12-inch) skillet over medium heat. Add the bacon slices and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon to a paper-towel-lined plate and reserve the bacon fat in the pan. If there is more than 2 tablespoons fat, remove excess, leaving about 2 tbs in the skillet. Increase heat to medium-high. Add 1 tbs olive oil and once shimmering, add the chicken thighs, skinless side down. Sear until deeply golden, about 4 minutes per side (total 8–10 minutes) until an internal temperature of 155°F (68°C) — they will finish cooking in the sauce. Transfer chicken to a plate and tent with foil.

Sauté aromatics

Lower heat to medium. Add the remaining 1 tbs olive oil and 2 tbs butter to the skillet with the reserved bacon fat. Add the sliced onion and leek and sauté, stirring occasionally, until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook vegetables

Add the halved baby carrots and sliced mushrooms to the pan. Season lightly with a pinch of salt and the remaining black pepper. Cook, stirring occasionally, until mushrooms release their liquid and carrots begin to soften, about 6–8 minutes.

Deglaze and build sauce

Pour in the white wine (or 1/2 cup chicken stock) to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Stir in the Dijon mustard and whole grain mustard until incorporated.

Add stock and aromatics

Add the 1 cup chicken stock, thyme leaves, and bay leaf. Return the seared chicken thighs to the skillet, nestling them into the vegetables and sauce. Bring to a gentle simmer, reduce heat to low, cover partially, and cook for 10 minutes until chicken reaches 165°F (74°C) and carrots are tender.

Finish sauce

Remove chicken to the plate. Stir the heavy cream into the skillet and simmer uncovered for 3–4 minutes until slightly thickened. Swirl in the remaining 1 tbs butter to add sheen and richness. Taste and adjust seasoning with remaining salt if needed. Remove bay leaf.

Assemble and garnish

Return chicken and broken-up bacon pieces to the skillet, spooning sauce and vegetables over the top to rewarm for 1–2 minutes. Sprinkle chopped parsley, lemon zest, and cracked black pepper over the dish.

Serve

Serve the Gerrard Bertand hot, spooning plenty of sauce and vegetables over each portion. This pairs well with mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.