but i have recently taken to making a chicken in mushroom sauce that is delicious - one tip I learned from a chef is not to brown the meat off as it makes it tougher.  He is quite right, if it's going into a sauce then put it in raw and let it cook in the sauce.  When I make that mushroom sauce I get the butcher to chop up some thigh fillets into bite size pieces and then add corn flour and sweet paprika salt and pepper to the bag and make sure it's all generously coated that and the mushrooms go into the sauce that has been made from onions garlic a little chilli and make your own stock if you can and then the cornflour thickens it to a nice consistency.

I am very lucky there is a farmer's market once a week and I come home with all this locally grown produce fresh as anything and twice as tasty.