Poulet à la Cancoillotte

Poulet à la Cancoillotte is a traditional chicken dish originating from the region of Haute-Saône. The dish is usually made with a combination of chicken, garlic, shallots, cognac, white mushrooms, chicken stock, heavy cream, Cancoillotte (runny cow's milk cheese), butter, olive oil, flour, salt, and pepper.

The chicken is cut into pieces, seasoned with salt and pepper, dredged in flour, and browned in a mixture of olive oil and butter. It's then transferred to the oven for half an hour. Once done, the chicken is removed from the casserole and the shallots, garlic, and mushrooms are sautéed in the same fat.

Cognac is added, ignited, and chicken stock is then added to the mixture and cooked down until the liquid is reduced by half. Heavy cream and Cancoillotte are added to the casserole, and the sauce is stirred until it becomes thick. The chicken pieces are returned to the sauce, shortly simmered, and the dish is then ready to be enjoyed, ideally with potato galettes on the side.