Gastronomy  TV5MONDE's Recipe Book of Classic French Dishes
11/11/201600:00 TV5MONDE

Every week, TV5MONDE shares ideas for weekend cooking with its fans and followers across our social media channels. This is a project which has been rolled out since earlier this year, and the response has been highly positive. As we receive more and more requests for recipes, we thought we'll share with you this week one of our favourite dishes! This time, we've got the Poulet de Bresse au Comté, a classic country-side dish made with Comté cheese. It is a household favourite, made from unpasteurized cow's milk in the Franche-Comté region of eastern France.

A friendly reminder: recipes may vary across different websites. Be sure to check the ingredients for any potential food allergies and special dietary preferences. Also, don't forget to properly gear up yourself so to prevent any safety hazards in the kitchen. Don't do this alone at home, kids!

For this dish, we've drawn inspirations from this
amazing recipe blog

You will need:
  • 1 large chicken (4 pounds or so), cut into large pieces 
  • Coarse salt and freshly ground black pepper
  • ½ cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive or other vegetable oil
  • 1½ cups vin jaune; if it is not available, opt for full-bodied chardonnay or other white wine
  • 1 cup chicken stock
  • 1½ cups coarsely shredded Comté cheese

Yummy Comté Cheese, also known as Gruyère de Comté

A typical wine to use is the vin jaune, (French for "yellow wine"). This is a special and characteristic type of white wine made in the Jura region in eastern France.

The how-to:
  1. Either lightly rub, or sprinkle the chicken pieces with salt and pepper. Use the flour to coat the pieces. Then, take a sieve, or simply use your hands and lightly shake the pieces, removing excess flour. Set aside. 
  2. Heat the butter and the oil in a large skillet. Do this over medium heat. Do not brown the butter; only melt it. When the skillet is hot enough, gently put in the chicken pieces and ensure that there’s enough space for all pieces. Simmer and flip the pieces regularly, until both sides are browned. At this point, turn down the heat.
  3. Transfer the browned chicken pieces to a different dish. Clean the skillet or use a different one. 
  4. Add the wine and chicken stock to the skillet. Submerge the chicken pieces one at a time when the liquid comes to a boil. Gently simmer, then cover the skillet and braise for 20 minutes, At 10 minutes, turn the pieces over once. Preheat the oven to 450°F.
  5. Remove the chicken pieces and place them in a shallow baking dish. Combine 1 cup of the shredded Comté and the remaining 1 tablespoon flour in a bowl; toss to blend. 
  6. Heat the broth and wine mixture left in the skillet over low heat. Gradually whisk the cheese mixture into the simmering broth, whisking continuously until the sauce is smooth and thickened. Season to taste. 
  7. Spoon the sauce and evenly pour over the chicken in the baking dish. Sprinkle the remaining ½ cup Comté on top of the chicken. Bake until the cheese is melted and browned, about 20 minutes. Be careful not to burn the cheese. 
Some of the key ingredients in this dish
Bon Appétit!
TV5MONDE is the world's cultural TV network in French. It is broadcasted in French and offers a wide variety of exclusive subtitled primetime films, world-class sports events, high-quality documentaries, kids’ programs, cooking and design lessons, as well as exciting game shows and in-depth coverage of international news. With a network of 10 channels reaching 265 million homes worldwide on all platforms and over-the-top, and localized programming subtitled in 12 languages, TV5MONDE reaches the world’s business and cultural elite as well as the vast global community of Francophiles.

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