Chicken

• 1

  Chop the chicken into pieces.

• 2

  Brown in a frying pan in the olive oil.

• 3

  Remove to a baking dish.

• 4

  Sprinkle with the grated Comté and garlic.

• 5

  Sweat the shallot in a frying pan.

• 6

  Add the white wine and bring to the boil.

• 7

  Add the salt, pepper, paprika; off the heat stir in the crème fraîche and mustard.

• 8

  Pour the mixture over the chicken and cheese.

• 9

  Sprinkle with breadcrumbs.

• 10

  Put in the oven at 225°C (gas mark 7 1/2 ) for around 45 minutes, or until brown.

• 
  

  It’s ready!

This tender chicken, served in a creamy sauce and topped with melted cheese, naturally calls for a white wine accompaniment. The moist meat with its white wine and cream sauce might clash with the tannic structure of a red wine, and the visual aspect would balance better with golden color of a Bourgogne white.

Discover it BOURGOGNE HAUTES-CÔTES DE NUITS

"I would go for one of a selection of four Bourgogne whites. A Bourgogne Hautes Côtes de Nuits, from a nicely mature vintage; a Viré-Clessé with a touch of sweetness; a Saint-Aubin Premier Cru, whose smoothness and fattiness would envelop the texture of the chicken; or a Corton-Charlemagne Grand Cru, a wine that, despite being full, still retains a freshness that would make for a magical culinary combination.” Michel Smolarek – Best Sommelier in Bourgogne 1987

Tasting tip

Discover the aromas of BOURGOGNE HAUTES-CÔTES DE NUITS