For the chicken gratin, season the chicken drumsticks and sauté in oil. Deglaze with white wine and let steam for 20-30 minutes. Put the drumsticks in an ovenproof dish and pour the gravy with soup.
Mix cornstarch and milk, add and bring to a boil. Add yolk and cream, pour over the drumsticks and top with Edam cheese. Bake at 240°C.Serve the finished chicken gratin with napkin dumplings.
The dishes were provided by Le Creuset.
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