Creamy Baked Chicken

A variant on a Marsala, perhaps.

Three chicken thighs, bones, skin & all
1/2 Red pepper
Shallot
A few button mushrooms
1/2 glass white wine (1/2 miniature bottle)
1/2 Chicken stock cube made up to 1/4 pint
Cream (1/4 lrg pot)
Garlic Italian seasoning
Olive oil
Lea & Perrins

In a frying pan heat the oil, and brown the chicken. Chop the shallots finely and the peppers into small bits. Add to the frying pan for 5 mins or so as the chicken is finishing off, with a generous sprinkling of  Italian garlic seasoning
Spoon out the pepper & shallot into a small baking dish. Put the chicken on top. Deglaze the pan with the wine. Half a few mushrooms and tuck them in around the chicken.
Pour the deglazed pan into the dish over the chicken. Top up with chicken stock so that the chicken is almost covered. Cover the dish in foil and bake for 3/4 hour @ 180C

After, spoon out most (2/3) of the liquid, and bring to the boil. Return the chicken to the oven. (I put chips in here).
Add cream to boiling liquid, and a good dash of Lea & Perrins, and cook down hard until thickening.
Once the chicken is nicely browned (another 15-20 mins), take out of oven & plate up the meat. Add the remaining liquid & veg to the sauce in the pan, and cook down hard again, until thickened a bit.

Serve, and pour the sauce over the chicken.

Would go well with Broccoli, but I just had chips this time