Heat a dash of oil or butter in an oven-safe pan. Season the chicken thighs with salt and pepper, then sear them over medium-high heat until nicely golden brown on both sides. Remove the chicken and set aside.
Slice the shallots and sauté them in the same pan until translucent and softened.
Pour in the dry white Burgundy wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the liquid is reduced by half.
Stir in the crème fraîche, Dijon mustard, and paprika. Season with a little more salt and pepper, and mix until the sauce is smooth and combined.
Return the chicken thighs to the sauce. Cover the pan and let it simmer over low heat for 15 minutes.
Carefully remove the chicken pieces from the pan for a moment. Add half of the grated Comté cheese to the sauce and stir continuously until completely melted.
Place the chicken back into the pan. Top each piece of chicken with the remaining grated Comté cheese, then place the pan under the broiler in the oven for a few minutes until the cheese is bubbling and golden.
Cook it hands-free.
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