Step 1

Heat 1 1/2 tbsp of the oil in a large frying pan/skillet over a medium-high heat.

Step 2

Add the chopped mushrooms and cook for about 3-4 minutes until the mushrooms are golden brown. Scoop out of the pan, and put in a bowl.

Step 3

Heat the remaining 1 1/2 tbsp of oil in the pan and add the onion. Fry for 5-6 minutes on a medium-high heat until the edges of the onions wedges start to brown slightly. Move the onions around the pan to ensure they don’t burn.

Step 4

Stir in the 2 tbsp of flour and cook whilst stirring for one minute.

Step 5

Add in a splash of the hot stock and mix into the onion/flour with a whisk. It should form a thick paste. Add the rest of the stock a large splash at a time, keep stirring with the whisk to ensure your sauce doesn’t go lumpy.

Step 6

Once all the stock is incorporated, add in 200ml (3/4 cup + 1 tbsp) milk and the 1/2 tsp thyme. Keep stirring and the sauce will thicken as it heats up.

Step 7

Once thickened, add the 2 level tablespoons of sherry and the 1/4 tsp each of salt and pepper. Give it a taste and add a little more seasoning if needed.

Step 8

Add the cooked chicken and mushrooms and stir. Cook for a couple of minutes to ensure the chicken is hot throughout.

Step 9

Serve on top of some fluffy white rice and finish with a sprinkling of parsley.