Step 1

Season the chicken pieces with salt and pepper and set aside.

Step 2

Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.

Step 3

Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.

Step 4

Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesn’t become watery (see note).

Step 5

Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.

Step 6

Stir in the flour and cook for 1 minute.Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).

Step 7

Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybody’s favourite, alphabet pasta).