So, I did get around to making this chicken with Comte.
I loved it; I knew from the first bite I adored it.
Good dishes, I think, are more than the sum of their parts. This one is simply a chicken, mustard, white wine and cheese. Take it in a slightly different direction and it would be my mum's chicken Dijon. But with the hard cheese over the crispy chicken skin, this is the stuff of cravings.
You just bake the chicken (or chicken pieces) with white wine and mustard, then sprinkle the Comte over the top for the last five minutes.
The other great thing about it is, apart from the Comte, which you could pick up on the way home, it's all storecupboard stuff.
