1 large free-range chicken cut into 4 parts (Bresse chicken)
50 g butter for cooking the chicken
1 kg Comté cheese, cut into small dice or grated
75 cl white wine (eg. Côtes du Jura)
Garlic, 1 to 3 cloves depending on taste
1 small bouquet garni
1 tablespoon flour
25 cl fresh cream
200 g cooked mushrooms
Chicken in praise of Comté cheese
Brown the chicken in the butter.
After 10 minutes, skim off the fat then add a Comté fondue prepared as follows:
Cut the Comté cheese into small dices or (much better) grate it and put it into a pan.
Heat and moisten immediately with 2 to 3 glasses white wine, stirring constantly with a wooden spoon until the Comté cheese is completely melted.
Depending on the consistency of the fondue, add a little more wine if you think it is too thick.
Stir with a wooden spoon until the fondue looks creamy and homogeneous.
Season with freshly ground pepper.
When the chicken is cooked (about 45 minutes), keep it warm after having recuperated the cooking liquid in a recipient.
Wait a few minutes, then skim off a spoonful of Comté butter that has risen to the surface.
Using this butter, make a white roux with a tablespoon of flour and moisten with the rest of the cooking liquid.
Add the cream and the mushrooms.
Adjust the seasoning.
Coat the chicken with this sauce and serve.
The right place to buy Comté cheese:
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