Creamy chicken in white sauce

Method

1. Heat the vegetable oil and knob of butter in a large, deep frying pan or flameproof casserole. Season the chicken pieces and fry, in batches, over a medium-high heat, until lightly browned. Remove the chicken to a large bowl and set aside.
2. Add the chopped onion to the pan and fry gently, without colouring, until softened. Add the garlic and cook for a further 30 seconds. Add the wine and herbs, then cover and cook for 10 minutes.
3. Remove the lid and bubble over a high heat until the liquid is reduced to about 1 tablespoon. Add to the bowl with the cooked chicken.
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5. Add the extra 3 tablespoons of butter to the pan and melt. Add the flour and stir well to make a paste. Cook for 5 minutes, until a pale golden colour. Gradually add the hot stock, stirring constantly, until smooth and thickened.
6. Return the chicken and onions to the pan. Cover and simmer gently for 5 minutes, then add the double cream. Check the seasoning. Set aside to cool.
7. Once cool, divide the creamy chicken between 3 freezer bags or freezerproof containers, label and freeze. Now you have your base for one of the following recipes: chicken a la king; chicken, mushroom and spinach pasta bake; or chicken, pea and bacon pies.