Poulet à la Comtoise

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 4 chicken drumsticks 4 chicken drumsticks
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Comté cheese 1 cup (100g) grated Comté cheese
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 38g (total), 20g (saturated)
• Carbohydrates: 8g (total), 2g (sugars)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken thighs and drumsticks with salt and pepper, then dust them with flour, shaking off any excess.
3. 3.
   In a large oven-safe skillet, melt the butter over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
5. 5.
   Deglaze the skillet with white wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a few minutes until it reduces slightly.
6. 6.
   Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and stir in the heavy cream, grated Comté cheese, and Dijon mustard. Season with salt and pepper to taste.
7. 7.
   Return the chicken to the skillet, ensuring it is submerged in the sauce. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
8. 8.
   Bake for approximately 45 minutes, or until the chicken is cooked through and tender.
9. 9.
   Remove the skillet from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving.

Treat your ingredients with care...

• Comté cheese — Use a high-quality Comté cheese for the best flavor. If unavailable, Gruyère or Emmental can be used as substitutes.

Tips & Tricks

• For a richer sauce, you can add a splash of white wine or chicken broth during the baking process if the sauce reduces too much.
• Serve the Poulet à la Comtoise with roasted potatoes or crusty bread to soak up the delicious sauce.
• If you prefer a milder flavor, you can reduce the amount of Dijon mustard or omit it altogether.
• Make sure to let the chicken rest for a few minutes before serving to allow the flavors to meld together.
• Leftovers can be refrigerated and reheated gently on the stovetop or in the oven.

Serving advice

Serve the Poulet à la Comtoise hot, garnished with fresh parsley. Accompany it with roasted potatoes or crusty bread to fully enjoy the creamy sauce.

Presentation advice

Present the Poulet à la Comtoise in a shallow serving dish, allowing the golden-brown chicken pieces to be visible. Drizzle some of the creamy sauce over the chicken and sprinkle with fresh parsley for an elegant touch.