Directions

1. Heat oil and butter in a large shallow pan and brown chicken all over for about 5 minutes. Take chicken out and spoon off excess fat.
2. Heat pan juices, add vermouth and boil until reduced to 4 tablespoons. Pour in stock, add rosemary and chicken. Bring just to the boil, turn heat down, cover and simmer gently for 40 minutes.
3. Remove chicken and rosemary. Bring liquid back to the boil and reduce it by half, add 4 tablespoons cream, then reduce again until sauce just coats back of a spoon. Stir in seasoning, mustard and remaining cream. Put chicken back in to heat through, spooning sauce over. Serve with new potatoes and green beans, if you like.