Poulet à la Gaston Gérard (Chicken with Comté sauce)

The title of the this post is in French (obviously); the part in parentheses is not a translation, but rather an explanatory title.  I'd never made this before, but have tried other recipes with chicken and Comté cheese.  This one was much better, though I still felt like it needed a little something more seasoning-wise.  I plan to make it again eventually and will update when I do.  Don't get me wrong, it was delicious--and if you make it and discover what the 'something' is, do let me know :)  The original recipe is in French, which can be found here:
http://www.cuisineaz.com/recettes/poulet-a-la-gaston-gerard-28766.aspx

Ingredients:

3.5 to 4 lbs of bone-in chicken (the original recipe calls for a whole chicken cut up in pieces, but I am terrible at that, so I just used thighs and drumsticks (which is what my family enjoys most anyway :))
salt and pepper
50 grams (or around 3 1/2 T.) butter
1 tsp. paprika
110 mL (or around 7 T.) dry sparkling wine (use slightly less if you do not have sparkling)
150 grams (or 5.3 oz) of Comté cheese, grated
400 grams of crème fraîche (most scales can be switched to metric, which is what I did.  It's around 14 oz., or slightly less than 2 small (8 oz) tubs.)
3 T. breadcrumbs

Instructions:

1. Season the chicken with salt and pepper.  Melt the butter in a large heavy skillet over medium-high heat.  Place chicken in skillet and brown slightly on each side (about 4 min. per side).

2. Sprinkle the paprika over the chicken.  Cover and reduce heat to low.  Cook for 30 minutes.

3. Transfer chicken to an oven safe baking dish (I used ceramic, think glass would work equally well).  Heat oven to 465°F.

4. Pour off grease from skillet.  Return to the stove, medium-high heat.  Add the wine to deglaze the pan, then begin adding the Comté little by little, stirring to incorporate.

5. Reduce heat to medium.  Add crème fraîche in same manner, stirring until fully incorporated and sauce becomes completely smooth.

6. Remove from heat and pour sauce over top of chicken in baking dish.  Sprinkle breadcrumbs over top of all.

7. Bake for 15 minutes.  Serve with desired sides and enjoy!  (I chose a rice/quinoa blend and French cut green beans :))