Braised chicken with sherry and cream

Ingredients

• 6 chicken thighs, skin on
• Salt and black pepper
• Plain flour
• 150g unsalted butter
• 2 onions, peeled and sliced
• 1 leek, white part only, cleaned and sliced
• 3 cloves of garlic, peeled and bashed with the flat part of a knife or by hand
• 300g palo cortado or amontillado sherry
• 500g white chicken stock (p.38)
• 250g double cream
• 10 baby onions, peeled (see tip, right) and halved
• Pinch of sugar
• 8 sprigs of thyme, leaves picked
• 150g button mushrooms, quartered
• To finish and serve
• 100g pancetta lardons
• 10g parmesan cheese, finely grated
• 10g gruyère cheese, finely grated
• 5g dijon mustard
• 1 tsp white truffle oil
• Chives, tarragon and parsley