300ml/10fl oz hot chicken stock, made with 1 stock cube
2 tbsp mustard, English, wholegrain or a combination
salt and freshly ground black pepper
1 tbsp cornflour mixed with 1 tbsp cold water
½ tsp dried mixed herbs
2 tbsp runny honey
1 tsp sunflower, vegetable or light olive oil
4 tbsp double cream
6–8 chicken thighs, with skin and bone-in