Boil two potatoes cut into chunks and two onions of same size (whole - the flavour is far better); when slightly soft, pour away the water, add olive oil, two stock cubes (I swear by Knorr), two chicken breasts chopped into similar size chunks as the potatoes, button mushrooms, salt and pepper, a small amount of cream. Keep stirring - it should take no more than five minutes; serve sprinkled with fresh coriander (not in my photo). Drink ice cold Tsing Tao beer or a white wine spritzer (preferably Puligny Montrachet).

www.kingofhits.co.uk/component/option,co...d,64/?g2_itemId=7817

Mine has dill instead of coriander.

Sounds and looks like a delicious recipe. As for dill, can't stand it! But I gather that it's often used in Norwegian cuisine.