Comté Chicken

I recently bought some cheeses (and a lobster!) from Cote at Home (highly recommend) and couldn't fit in any more bread so here it is with chicken.

Ingredients

• Oil

• Boneless chicken thighs - I only had skinless but ideally they need to have skin

• 1 onion, diced

• 3 garlic cloves, minced

• 200ml of white wine

• 500ml of chicken stock

• 150ml of double cream

• 100g of Comté cheese, cubed

• 1 handful of parsley, chopped

• Salt

• Pepper
  

Method

1. Season the chicken with salt and pepper

2. Add 1 tbsp of oil to a pan and add the chicken thighs skin-side down. Leave on a medium-high heat for about 5 minutes to allow the chicken to caramelise.

3. Remove the chicken from the pan and set aside.

4. Add more oil to the pan and turn down the heat.

5. Add the onion and garlic with a pinch of salt and sweat down until soft.

6. Once soft, turn up the heat and add the white wine, stirring.

7. Add the chicken back into the pan and allow the wine to reduce by two-thirds.

8. Add the chicken stock and leave to simmer and reduce by two-thirds.

9. Add the cream and reduce once more into a nice thick sauce.

10. Remove the chicken from the pan whilst you finish the sauce.

11. Stir in the Comté and continue cooking over a medium heat until the cheese has melted.

12. Stir through the chopped parsley then taste and season with salt and pepper.

13. Spoon over chicken.