Chicken Gratin

The recipe is given for a whole chicken. It is best prepared with pieces all of a kind. Wings lend themselves perfectly. If prepared with breasts, they should be only just colored in the sautéing process, the flesh not quite firm from cooking.

The acidity of the white wine and the lemon causes the cheese custard to curdle during the cooking, creating a texture that, personally, I find pleasant but which may not please everyone. Try it . . .