Baked chicken

Ingredients for 4 servings:

• 1 kg chicken (or chicken thighs)
• butter
• 2 carrots
• 2 stalk(s) leeks
• 1 stalk(s) celery (optionally 1/4 bulb)
• 1 liter chicken broth
• nutmeg
• 200 g mushrooms
• 4 tbsp lemon juice
• 100 g crème fraîche
• 100 g cheese (freshly grated Comté, alternatively Gruyère)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Coq à la Comtoise

Wash the chicken, season the inside generously with salt and pepper. If using thighs, cut them again at the joint and season. Heat butter in a pan and fry the chicken until golden brown on all sides. Meanwhile, clean, wash, and chop the carrots, leeks, and celery. Add the vegetables to the chicken and fry. Meanwhile, heat the chicken stock. Pour in the stock, season with nutmeg, and simmer for about 40 minutes (test for doneness; an older rooster may need a little longer). Clean the mushrooms, wipe them dry, but do not wash them. Pour half of the lemon juice over the mushrooms. Melt butter in a pan and fry the mushrooms over high heat until all the liquid has evaporated. Preheat the oven to 220°C. Remove the chicken from the stock and place it in an ovenproof dish. Arrange the mushrooms around it. Strain the cooking liquid through a sieve, pour about 1/2 liter back into the pot, and reduce slightly over high heat (depending on how much sauce you want). Mix the crème fraîche with the remaining lemon juice, add to the sauce, add half of the cheese, and stir until melted. Season the sauce to taste and pour over the chicken pieces. Sprinkle with the remaining cheese. Bake everything in the oven for about 20 minutes. Serve very hot. Serve with baguette or rice, for example.