• Fry off some chicken, either thighs in which case you need to strip of the meat or breasts - if using breasts you will need a little olive oil.
• Once chicken is cooked sprinkle on a little flour then add about a glass of white wine, it should start to thicken almost at once.
• Add some chicken stock and 4 sprigs of thyme and about three strips of lemon peel - use a peeler they will be removed later, also add some garlic - again you can add this whole and then squeeze out the pulp at the end - and some black pepper.
• Let the sauce simmer over the chicken for a while until it has thickened nicely, then take off the heat and stir in a small carton of crème fraise.
• Boil some potatoes until they are still firm, then crush - very very rough mash - them with a good slug of olive oil and some chopped parsley.
• Put the chicken in a dish and top with the potatoes, cook until potatoes are done and crispy golden.
• If you want you could add mushrooms, corn, peppers, peas to the chicken before putting it in the dish, then it is a one pot meal!

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