Chicken with Vin Jaune and Comté Gratin

Name: Chicken with Vin Jaune and Comté Gratin
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 3 tablespoons butter (40 grams); 1 tablespoon olive oil; 4 Bresse chicken cutlets; Salt, pepper, 1 teaspoon paprika; 2 1/2 cups shredded Comté cheese (300 grams); 1/2 cup Vin Jaune wine from Jura; 1 2/3 cups heavy cream (400 ml); 1 tablespoon Dijon mustard

christelle 25 @Bourriquet25

An absolute delight!

christelle 25 @Bourriquet25

An absolute delight!

Saved

Ingredients

1 hour

Serves 4 servings

3 tablespoonsbutter (40 grams)
1 tablespoonolive oil
4Bresse chicken cutlets
Salt, pepper, 1 teaspoon paprika
2 1/2 cupsshredded Comté cheese (300 grams)
1/2 cupVin Jaune wine from Jura
1 2/3 cupsheavy cream (400 ml)
1 tablespoonDijon mustard
Thanks to quoiquonmange for this lovely discovery
https://www.google.com/amp/s/quoiquonmange.wordpress.com/2019/03

Saved

Steps

1 hour

1

In a large skillet, melt the butter, add the olive oil, and sear the chicken cutlets. Season with salt, pepper, and paprika.
2

Add 2 cups (250 grams) of shredded Comté cheese and let it melt for a few minutes, stirring with a wooden spoon. Once the cheese is fully melted, add the cream.
3

When the chicken is nicely browned, lower the heat, cover, and cook for 20–25 minutes. Then transfer the chicken pieces to an oven-safe dish.
4

Preheat your oven to 465°F (240°C). Remove excess fat from the skillet and deglaze the pan with the wine, letting it reduce by about three-quarters to remove bitterness.
5

Bring to a boil and add the mustard.
6

Pour the sauce over the chicken, sprinkle with the remaining Comté cheese, and broil for about 5 minutes until golden and bubbly.