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Meat, Northern, Eastern and Western France

Chicken with comté cheese and steamed potatoes

Chicken with comté cheese and steamed potatoes is a braised dish for 4 people, ready in 60 minutes, rated easy, for about €3.30 per person. Chicken thighs simmer slowly in a white wine and cream sauce, finished with melted comté cheese. The key to success is adding the comté off the heat so it melts without turning stringy.

A white wine braised chicken, topped with melted comté, with steamed potatoes to soak up every bit of sauce.

Chicken with comté cheese and steamed potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€3.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This chicken dish stands out from a standard fricassee because the sauce turns silky once the cheese melts into it. White wine adds brightness, cream smooths things out, and comté brings that stretchy texture that even picky kids tend to like. The chicken thighs stay tender because they cook slowly, covered, in their own juices.

It is a weeknight dish that needs little attention once the chicken is simmering. The steamed potatoes cook at the same time and add no extra fat, which balances out the richness of the sauce. Serve it on a chilly weeknight or a lazy Sunday, no special equipment required.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Dairy

  • Comté cheese 150 g
  • Heavy cream 15 cl
  • Butter 30 g

Pantry

  • Dry white wineoften in the pantry 20 cl
  • Flouroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 2
  • Potatoes 900 g
  • Parsley 3 sprigs

Allergens Lactose, Gluten

The step by step recipe

  1. Brown the salted and peppered chicken thighs in the butter, then set aside. 10 min

    Get a good color on them, the sauce will taste better for it.

  2. Sauté the shallots, sprinkle with flour, then deglaze with the white wine.

    Stir to avoid lumps.

  3. Return the chicken to the pan, cover, and let it simmer over low heat. 30 min

    Flip the thighs halfway through cooking.

  4. Steam the peeled potatoes. 25 min

    Salt the steaming water.

  5. Stir the cream and grated comté into the sauce, let it melt gently, then serve with the potatoes and parsley. 5 min

    Add the comté off the heat so it melts without turning stringy.

Our tips to get it right

  • Choose chicken thighs with the skin on, it protects the meat during cooking and adds more flavor to the sauce.
  • Grate the comté yourself rather than buying it pre shredded, it melts more evenly and avoids dry clumps.
  • If the sauce looks too thin at the end, remove the chicken and reduce it over high heat for a few minutes before adding the cream and comté.

The variations

  • Swap the comté for Swiss cheese or beaufort if that is what you have on hand, it still turns out melty.
  • For a meatless version, replace the chicken with button mushrooms and leek whites, sautéed then simmered the same way.
  • For a quicker meal, use boneless thighs, which cut the cooking time down to about 20 minutes.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for the sauce
  • A glass of the same white wine

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the potatoes, which do not freeze nicely. Reheat gently in a pan or over low heat so the comté does not turn grainy.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can cook the chicken and sauce the day before, then reheat gently and stir in the comté at the last minute. The steamed potatoes taste best made right before serving.

Can you substitute the heavy cream?

You can use whole liquid cream instead, the sauce will just be slightly less thick. Avoid low fat cream, it tends to split during cooking.

What white wine works best for the sauce?

A simple dry white wine works fine, like a muscadet or an unoaked chardonnay. Avoid sweet wines, they throw off the balance of the sauce.

Can pre shredded comté replace a block of comté?

Yes, as long as you pick a good quality shredded comté and add it off the heat as directed. Grating a block yourself right before using it still gives a slightly creamier result.

How long does it take to make a chicken with comté cheese and steamed potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with comté cheese and steamed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with comté cheese and steamed potatoes cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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