Recipe
Poulet à la Comtoise
Savory Chicken in Creamy Comtoise Sauce
4.5 out of 5
Indulge in the rich flavors of French cuisine with this delectable Poulet à la Comtoise recipe. This traditional dish showcases tender chicken simmered in a creamy Comtoise sauce, creating a harmonious blend of flavors that will transport you to the heart of France.
Metadata
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour and 5 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, Keto, Gluten-free, Nut-free
Allergens
Dairy (Comté cheese, cream, butter)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Pescatarian
Ingredients
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4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
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4 chicken drumsticks 4 chicken drumsticks
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
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2 tablespoons unsalted butter 2 tablespoons unsalted butter
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
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1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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1 cup (100g) grated Comté cheese 1 cup (100g) grated Comté cheese
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1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Preheat the oven to 180°C (350°F).
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2.Season the chicken thighs and drumsticks with salt and pepper, then dust them with flour, shaking off any excess.
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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.
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4.In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
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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.
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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.
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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.
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8.Bake for approximately 45 minutes, or until the chicken is cooked through and tender.
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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.
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