Courtesy of: Thomas Collomb, 'Maison des Cariatides' Restaurant
INGREDIENTS for 4 servings
1 good quality whole chicken 50 gr butter
2 tbsp hot Dijon mustard
1 glass dry white wine
150 gr grated Comté or Gruyère cheese (or Swiss Emmental)
200 gr cream or crème fraiche
3 tbsp breadcrumbs
Cut chicken into pieces and brown in butter on all sides in a deep frying pan.
Bake the chicken in an uncovered pan for about 20 minutes in a 150-degree-Celsius oven. Remove the meat from the pan and keep warm.
Place the pan with the leftover juice on the stove and stir in mustard over low heat. Add grated cheese and heat until melted. Add wine. Top up with cream while continuously stirring, bring to a boil and simmer until slightly thickened. Pour the sauce over the pieces of chicken, sprinkle with breadcrumbs and crisp under a hot grill for a few minutes .