Comté gratinated chicken
Comté, France's most common cheese, gives the oven-roasted chicken a lovely, runny glaze. Whole grain mustard balances the flavors of the fatty cheese in the sauce.
Ingredients · Servings 4
- 4 (approx. 1kg) chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 dl wheat flour
- 4 tablespoons butter
- 2 tablespoons oil
- 3½ dl rosé or white wine
- 3 dl chicken broth
- 1½ tl viherpippuria
- 100 g comtéjustoa
- 50g butter
- 3 tablespoons wheat flour
- 2 eggs
- 1½ dl whipping cream
- 3 teaspoons whole grain mustard
- 3 chives
Method · 30 min
- Cut the chicken thighs at the joint into drumsticks and thighs. Season the chicken with salt and pepper and dredge them all over in flour.
- Heat the butter and oil in a large pan. Brown the chicken pieces on both sides. Add the wine, chicken stock and green peppers. Let cook over low heat for 20 minutes.
- Preheat the oven to 200 degrees. Grease a baking dish. Grate the comté.
- Remove the chicken from the pan to a baking dish. Pour the broth from the pan into a bowl. Use a spoon to skim off any fat that has accumulated on the surface of the broth.
- Melt the butter in a pan and add the flour. Fry, stirring, for 2 minutes. Add the chicken stock a little at a time, stirring constantly. Cook the sauce, stirring occasionally, for 5 minutes.
- Separate the egg yolks into a bowl and add the cream. Mix with a fork to break up the yolks.
- Add the egg yolk mixture to the sauce a little at a time, stirring. Remove the pan from the heat and add half of the cheese and mustard to the sauce. Pour the sauce over the chicken and sprinkle the rest of the cheese on top.
- Bake in the oven for about 20 minutes, until the top is nicely browned and the cheese has melted. Sprinkle the chives over the top.
