Creamy chicken with mustard and gherkins

Method

Put the oil in a medium bowl with half a teaspoon salt and a good grind of pepper. Add the chicken and mix with your hands to coat.

Put a large sauté pan for which you have a lid on a high heat and, once hot, add half of the chicken skin side down. Sear for six minutes, turning halfway through, until both sides are golden-brown, then remove the chicken from the pan and set aside while you sear the rest of the chicken.

Keep the oil in the pan, keep the pan on the stove and turn down the heat to medium. Add the butter, onion and thyme, and sauté for five minutes, until softened.

Add the mushrooms, cook for eight minutes, until they take on a little colour, then add the paprika, half a teaspoon of salt and a good grind of pepper. Stir, cook for a minute, then add the stock and mustard.

Cook for five or so minutes, to thicken the sauce, then stir in the chicken, cover and leave to cook for 10 minutes.

Remove the lid, stir through both creams and cook, uncovered, for 10 minutes more, until the chicken is cooked through; if the sauce needs further thickening, lift out the chicken, reduce the sauce, then put the chicken back in.

Off the heat, stir in the gherkins, parsley and tarragon, and serve piping hot – mashed potato or plain boiled rice would make a very happy partner.