- 2 tbsp of vegetable oil
- 4 boneless chicken thighs, with skin or without depending on preference
- 1 onion, diced
- 3 garlic cloves, sliced
- 200ml of white wine
- 500ml of chicken stock
- 150ml of double cream
- 100g of Comté cheese, cubed
- 1 dash of white wine vinegar
- 1 handful of parsley, leaves chopped
- salt
- pepper
Preparation:
1) Season the chicken with salt and pepper.
2) The chicken legs should be added to the pan skin-side down with 1 tablespoon of oil. Use tongs to remove the chicken from the pan and set it aside after leaving it on medium-high heat for approximately 5 minutes to enable the chicken to caramelise and turn a nice dark golden colour.
3) Reduce the heat and add the leftover oil to the pan. Sweat down the onion and garlic with a dash of salt until tender.
4) Increase the heat once pliable and pour in the white wine. With a wooden spoon, scrape the pan's bottom to release the flavourful brown bits that will flavour the sauce.
5) After the wine has reduced by two thirds, put the chicken back into the pan. Add the chicken stock and leave to simmer; reduce by two-thirds.
6) Add the cream and reduce once more into a nice, thick sauce. The chicken should have been cooking for about 20 minutes by this time. While you complete the sauce, remove the poultry from the pan using tongs.
7) Once the cheese has melted and given the sauce a nice velvety texture, stir in the Comté and continue cooking over a medium heat. Add the parsley after it has been minced, and then season to taste with salt, pepper, and vinegar.
8) Serve the chicken either in the skillet with the sauce still on it or on plates with the sauce spooned on top. Serve the gravy with plenty of crusty bread to sop it up.
9) Serve with crusty bread, mashed potatoes or a simple green salad!
