Roast Chicken with Lincet Époisses Sauce
Époisses is a soft, washed-rind cow's milk cheese from Burgundy with sweet, umami notes. Adding the cheese to a cream-based sauces creates a delicious, rich dish. Though this recipe is for roast chicken, Époisses sauce is also great with red meat. Pair with Burgundian wine or a glass of chardonnay or pinot noir.
- 18 chicken drumsticks
- 2 tablespoons olive oil
- 1 small bunch fresh thyme
- Sea salt, to taste
- Pepper, to taste
- 1 shallot, chopped
- 1 cup heavy cream
- 1 Lincet Époisses
- 1½ pounds fingerling potatoes, peeled and cubed into ½-inch squares
- 2 onions, chopped
- 1 cup dry white wine
- 2½ cups chicken stock
- 2 ounces parmesan cheese
- 1½ ounces unsalted butter
- Preheat oven to 375°F.
- Roast chicken drumsticks for 30 minutes with olive oil, thyme, salt, pepper, and 2 tablespoons of water.
- In a skillet, sweat the shallot with a drizzle of olive oil and ¼ cup white wine.
- Reduce by half, then add Époisses and cream until melted.
- In another skillet, sweat the onions, then add the potatoes. Slowly add the chicken stock and rest of the white wine, one ladle at a time.
- When potatoes are cooked through, remove from heat. Add butter and parmesan, then place chicken and Époisses sauce on top.
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