Chicken, mushroom and port bake with bechamel (Georges Blanc)

Melt butter and oil in a large pan over medium-high to high heat; saute the small chicken pieces with salt and pepper to a light colour on both sides, without overcooking. Set aside.

Straight away cook the onions in the same pan with the meat juices over medium to medium-high heat for at least 10 minutes until caramelized. Set aside.

Add a little butter and olive oil; cook the thick-sliced mushrooms over medium to medium-high heat with a little salt and pepper, thyme and a few sage leaves for about five minutes until they release their water; add a little water only if needed.

Return the onions and chicken to the pan, turn the heat to high, add the port and let it bubble, scraping to deglaze. Turn off the heat; the base should be relatively dry.

Melt butter over medium heat, add an equal amount of flour and cook for three minutes to a blonde roux.

Add a little cold milk to the hot roux and work out the clumps, then add the rest of the milk with salt and pepper and bring to a boil; cook for exactly 2 minutes, stirring, then turn off the heat.

Pour the bechamel over the chicken mixture, mix well and stir in a few tablespoons of cream to loosen it.

Butter a baking dish, scrape the mixture in and cover the top with cheese.

Bake for 20 minutes, then put under the broiler to crisp the cheese. Let it cool a little before serving, with fresh pasta or rice.