Table of Contents
Comte Chicken
This is an incredibly easy but tasty Comte Chicken recipe with a rich cheesy sauce.
The Comte Chicken is a traditional French dish that combines two of France’s favorite foods: chicken and cheese. The dish is typically served with wine, garlic-flavored oil, white wine vinegar, salt and pepper. It has a creamy texture because the cheese melts as it cooks.
So what’s better than cooking it on a BBQ?
What is Comte?
Comte is a French cheese that is only produced in the Franche-Comté region of eastern France. It’s often found at finer cheesemongers and restaurants, but can be made from cow’s milk or goat’s milk depending on where it was created. The Comte Cheese Association has very strict guidelines called AOP (Appellation d’Origine Protégée) for production which includes the quality of milk used, and how the milk and cheese is stored.
Comte cheese is known for its complex fruity and nutty flavour.
What is Comte cheese similar to?
Comte cheese is similar to Gruyere in texture and flavor. It has a nutty, buttery taste with notes of caramelized fruit or hazelnuts. Comte’s crystalline nature makes it perfect for grating over dishes from risotto to pasta. You can also buy the already grated variety if you.
What can Comte Chicken be served with?
Comte chicken can be served with a side of Pasta, French fries, rice or a buttery mashed potato. It is also commonly served on pizza chains in Western Canada and the United States such as Pizza Hut. Comte Chicken is typically used in salads to make them more filling for lunch time at work.
Ingredients
- 6 Skin on Chicken Thighs
- 60g Pancetta
- 1 Onion – diced
- 3 Garlic Cloves – minced
- 200ML White Wine
- 500ML Chicken Stock
- 150ML Double Cream
- 100g Comte – diced
- Salt
- 1/2 Bunch of Parsley – chopped
- 1TBSP Chives – chopped
Method
I have used a combination of direct and indirect on this cook but can be all done direct.
- Season the thighs with salt and place over direct heat to brown the skin.
- Move the thighs to an indirect position and smoke for 15mins whilst a cast iron skillet is heating up over direct heat.
- Add pancetta to the skillet and brown, then add the onions and garlic.
- When the onions are soft, add the white wine and reduce by 2/3’s.
- Add the thighs to the skillet with the chicken stock and reduce again by 2/3’s.
- Add the double cream and reduce till the sauce has a thick consistency.
- Remove the chicken thighs and add the cheese to the sauce until it melts.
- Stir through the parsley and replace the thighs.
- Garnish with the chives.
My Opinion on the Cook
Very easy and quick to cook but a lovely tasting dish. I have used a combination of direct and indirect on this cook as I wanted a taste of smoke to the richness but can be all done direct.
