Epoisses Chicken

By CheeseDiva

Ingredients

• 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
• 1 1/2 pounds fingerling potatoes, peeled and cubed into 1/2-inch squares
• 2 onions, chopped
• 1 cup dry white wine
• 2 1/2 cups chicken stock
• 2 ounces parmesan cheese
• 1 1/2 ounces unsalted butter

Preparation

Step 1

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.