1 Preheat the oven to 180° (Gas mark 6)
2 Melt the butter and oil in a thick-bottomed casserole. Brown the pieces. Remove them to a dish.
3 In the same casserole, melt the onion, the crushed garlic clove, add the thyme and pepper. Stir well. Sweat on low heat and covered for 10 minutes.
4 Add the paprika, stir well, return the chicken pieces, heat on high heat, add the cognac and flame.
5 Moisten with the juice rendered on the plate, the white wine, mix well, bring to a boil, cover tightly and bake for 35 minutes.
6 Remove the chicken pieces, place them in a baking dish and cover with a sheet of aluminum foil.
7 Set the oven to "grill" position.
8 Blend the sauce and strain it. Return to low heat, add the cream, reduce if necessary.
9 Add 100 g (3.5 oz) of grated cheese. Let it melt, stirring regularly. Remove when the sauce is smooth and creamy.
10 Off the heat, add the mustard and egg yolks. Mix well and pour over the chicken.
11 Sprinkle with the remaining cheese and bake for 10 minutes.
Serve hot and golden, with parsley green beans and small boiled potatoes cut in half, or pilaf rice. Enjoy!
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