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Serves 6 - 1 large free-range chicken cut into 4 parts (preferably Bresse chicken). - 50 g butter for cooking the chicken. - 1 kg aged COMTÉ, cut into small dice or grated. - 75 cl white wine (preferably Côtes du Jura). - Garlic, 1 to 3 cloves depending on taste. - 1 small bouquet garni. - 1 tablespoon flour. - 1/4 liter cream. - 200 g cooked mushrooms. - Salt, pepper cuits. Brown the chicken in the butter. After 10 minutes, skim off the fat then add a Comté fondue prepared as follows : Cut the COMTÉ into small dice or grate it and put it into a casserole. Heat and moisten immediately with 2 to 3 glasses white wine, stirring constantly with a wooden spoon until the COMTÉ 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 3/4 of an hour), keep it warm after having recuperated the cooking liquid in a recipient having a small neck. Let rest 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. |
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