1 small brown onion
2 chicken thigh fillets (or breast fillets)
salt and pepper
Saute the diced onion in a small amount of butter. Add the sherry and 30ml of cream.
Add the chicken and cover with a cartouche (baking paper cut to size of frypan). Bring to the boil.
Place in the oven and poach until cooked through. Remove the chicken and keep in a warm place. Reduce the stock and add the remaining 20ml cream. Mount the sauce with the butter season and pour sauce over the chicken to serve.