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.
![](https://static.wixstatic.com/media/a3cd1c_aee085ba2b9f42eeaabaf2b1122493a5~mv2.jpg/v1/fill/w_980,h_851,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/a3cd1c_aee085ba2b9f42eeaabaf2b1122493a5~mv2.jpg)
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
Season the chicken with salt and pepper
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.
Remove the chicken from the pan and set aside.
Add more oil to the pan and turn down the heat.
Add the onion and garlic with a pinch of salt and sweat down until soft.
Once soft, turn up the heat and add the white wine, stirring.
Add the chicken back into the pan and allow the wine to reduce by two-thirds.
Add the chicken stock and leave to simmer and reduce by two-thirds.
Add the cream and reduce once more into a nice thick sauce.
Remove the chicken from the pan whilst you finish the sauce.
Stir in the Comté and continue cooking over a medium heat until the cheese has melted.
Stir through the chopped parsley then taste and season with salt and pepper.
Spoon over chicken.
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