Recipe for Chicken Gaston Gérard

Cut the chicken and brown it in a pot with butter. Season with salt and pepper. Add the chopped onion, thyme, and herbs.

When the pieces are well browned, drizzle with dry white wine (if 4 glasses are not enough, add a little water). Cook for 45 minutes on low heat, stirring occasionally.

Preheat the oven (200°C). Place the pieces of chicken in a baking dish and keep warm in the oven.

Strain the cooking juice to remove the onions (you can keep them to garnish the plate). Off the heat, add the spoonful of cornstarch dissolved in a bit of water while whisking to avoid lumps. Mix and heat the sauce.

When it reaches a boil, add the grated cheese and mix to obtain a smooth sauce. Add the mustard and cream. Let it come to a boil for the sauce to thicken.

To finish, coat the pieces of chicken with the sauce. Cover with grated cheese (and breadcrumbs - optional), and bake everything until golden.