Chicken filling au gratin with Comté cheese


  • chicken filling                                                      4
  • white wine Arbois Pupillin Chardonnay           20 cl
  • county (block) grated                                         150g
  • cloves of garlic                                                     1
  • onions                                                                  1
  • liquid cream                                                         10 cl
  • mustard                                                                2 tbsp. soup
  • Cornflour                                                              1 C. coffee
  • Milk                                                                       1 C. soup
  • salt and pepper
  • chopped parsley

Beforehand (less than 30 min.)

  • Preheat the oven to 190°C.
  • Chop the chicken fillets and the onion

Preparation (10 mins + 45 mins)

  • Brown the minced meat in a pan with the onion and then place them in a gratin dish.
  • Sprinkle the grated Comté cheese over the chicken.
  • In a saucepan, bring the white wine to a boil for 2-3 minutes. Add a pinch of salt, pepper, the liquid cream, the mustard, the minced garlic and the cornflour mixed with the milk. Stir until the sauce thickens.
  • Pour this sauce over the chicken and sprinkle with chopped parsley to taste. Put in the oven for 30 minutes.


Serve with boiled potatoes or rice.

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