Free-range chicken with cancoillotte is a typically Franche-Comté recipe. Don't worry: it's a very light recipe contrary to what you might think. Cancoillotte is indeed a very lean cheese but full of flavor.

Creamy sauce

With this creamy sauce, you will delight young and old alike. A rustic recipe also revisited by Alain Ducasse . This is a simpler version but just as fragrant as that of the starred chef.

Ingredients

For 6 persons

• 6 free-range chicken legs
• 2 tablespoons of olive oil
• 500 g button mushrooms or oyster mushrooms
• 4 shallots
• 4 cloves of garlic
• 2 glasses of white or yellow wine
• 480 g of Savagnin cancoillotte from Lehmann (2 jars)

Preparation

1. Start by preheating the oven to 160°C.
2. Salt and pepper the chicken thighs.
3. Heat a large casserole dish with a drizzle of olive oil and brown the chicken on all sides. Cover the casserole and bake for 30 minutes.
4. Then, clean the button mushrooms — or oyster mushrooms — in clean water, cut off the stem ends. Dry the mushrooms gently. Prune them. Chop the shallots and garlic.
5. In a pan, sweat the shallots without coloring them then add the mushrooms and garlic. Salt, pepper and cook for 5 minutes. Reserve the mushrooms.
6. After 30 minutes of cooking the chicken in the oven, add the mushrooms, cover and bake again for 20 to 30 minutes
   Take out the casserole dish and reserve the chicken thighs. Deglaze the casserole with the white wine (or yellow wine) and reduce it over medium heat, then add the cancoillotte and mix. Correct the seasoning.

Presentation

Arrange the chicken thighs on a dish or directly on plates. add the mushrooms and top with the cancoillotte sauce.

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