Season the pieces of chicken and sauté them in oil together with 30 g (1 oz) chopped onion, and 2 medium mushrooms, a stick of white celery and a few parsley stalks—all cut in Brunoise. Cover and finish cooking together in the oven.
When cooked, arrange the chicken in a dish together with 12 large poached and bearded oysters.
Deglaze the pan with a little white stock and reduce by half; add 1 dl (3½ fl oz or ½ U.S. cup) Velouté and 2 tbs pale Meat Glaze and reduce by one-third. Pass the sauce and vegetables through a fine sieve and pour over the chicken.