Fry the mushrooms, onions and garlic in the butter until soft. Throw in the thyme. Coat the diced chicken with flour, then pop it into the pan.

When chicken has browned off add the chicken stock. Allow to come to the boil then reduce heat. Add half the potatoes. Then pour in the cream, stir, place the remaining potatoes into the pot.

Throw over the parsley and slightly stir through. Cover and pop in the oven at 180 degrees (fan) for 45 mins.