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Method

1. Preheat the oven 200C/180C Fan/Gas 6.

2. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.

3. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate.

4. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously.

5. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley.

6. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.

7. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping.