Method:

• Preheat the oven to 180°C.
• Season the chicken generously with salt and pepper.
• Put half the butter into a skillet over a medium-high heat.
• Add the chicken pieces and sear until golden brown on both sides (about 2 minutes per side). Put the chicken aside.
• Turn the heat on the skillet to low.
• Add the remaining butter, garlic, and thyme leaves. Sauté gently for 2 minutes.
• Add the flour and cook for a further 2 minutes.
• Gradually add the chicken stock, whisking continuously to remove any lumps. Bring to the boil; then add the cream and parmesan cheese. Whisk together.
• Place the chicken pieces skin-side up in a roasting dish. Arrange the potatoes around the chicken. Pour the cream sauce over and scatter the extra thyme stalks on top.
• Place the chicken pieces in the oven and cook for about 45 minutes, or until they are cooked through.
• Sprinkle over chopped parsley.
• Serve the creamy chicken in its roasting dish, accompanied by the potatoes, and garnished with the cabbage slaw on the side.