What would be chef’s first choice meat-based winter warmer for the family?

Cherry Leeming, Lancaster

I DO LOVE a winter stew and I do love slow cooked dishes with heaps of flavour. But for this recipe I'm suggesting a chicken and mushroom stew, lots of flavour but ready in less than an hour. For 4 people, dust 400g of boneless chicken thighs with plain flour, then pan fry in a few tbsp of olive oil for approximately 4-5 minutes on each side, getting a lovely golden brown colour. Remove from pan, then add further 4 tsp olive oil add 2 peeled and finely diced onions, 2 sticks diced celery, 2 peeled and diced carrots and 400g halved chestnut mushrooms. Cook over a medium heat until they start to soften. Add 200ml dry white wine, reduce by half, then add 500ml chicken stock. Add chicken thighs back into the stock and cook for approximately 20 minutes over a low heat. Season with salt and pepper, then add 150ml double cream, half a bunch of freshly chopped tarragon and cook for another 10 minutes. Serve with some steamed rice.