Chicken thighs in cheese sauce

Ingredients for 4 servings:

• 6 chicken legs
• 2 tbsp vegetable oil
• 1 onion(s)
• 3 garlic cloves
• 200 ml dry white wine
• 500 ml chicken stock
• 150 ml crème fraîche
• 100 g cheese, preferably Comté
• 1 shot of white wine vinegar
• 1 bunch parsley, flat
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Skin and debone the chicken thighs. Cut the meat into bite-sized pieces and season with salt and pepper. Brown on all sides in hot vegetable oil for 5 minutes, then remove the chicken pieces from the pan. Peel and finely dice the onion and garlic cloves, and fry in the frying fat until translucent. Add a little more oil if desired. Pour in the white wine and reduce by one-third. Add the chicken stock and reduce again by one-third. Add the crème fraîche and simmer until thickened. Dice the cheese and melt it in the sauce. Return the chicken pieces to the sauce and cook over low heat for about 10 minutes. Stir in the chopped parsley and season the sauce with salt, pepper, and vinegar.