Comté chicken

Season the chicken with salt and pepper

Add 1 tablespoon of oil to a pan and add the chicken thighs skin-side down. Leave on a medium-high heat for about 5 minutes to allow the chicken to caramelise and gain a nice dark golden colour, then use tongs to remove the chicken from the pan and set aside

Add the remaining oil to the pan and turn down the heat. Add the onion and garlic with a pinch of salt and sweat down until soft

Once soft, turn up the heat and add the white wine. Use a wooden spoon to scrape the bottom of the pan, releasing the tasty brown bits which will add flavour to the sauce

Add the chicken back into the pan and allow the wine to reduce by two-thirds. Add the chicken stock and leave to simmer and reduce by two-thirds

Add the cream and reduce once more into a nice thick sauce. By this point the chicken should have had been cooking for around 20 minutes. Use tongs to remove the chicken from the pan whilst you finish the sauce

Stir in the Comté and continue cooking over a medium heat until the cheese has melted, giving the sauce a wonderful velvety texture. Stir through the chopped parsley then taste and season with salt, pepper and a dash of vinegar

Serve either in the pan with the chicken returned into the sauce, or plate up the chicken and pour the sauce over the top. Serve with plenty of crusty bread to mop up the sauce

Serve with crusty bread, mashed potatoes or a simple green salad