Chicken Fricasee

I love easy but tasty recipes, and this one is a sure winner in my home, and gets the thumbs up all around, in fact the compliments start while it is still cooking on the stove :D

20 small even-size button(pearl onions) or shallots - to be honest I use about half this
1.2-1.3 kg chicken cut into pieces or chicken breasts
2 Tbsp butter
2 Tbsp sunflower oil
3 Tbsp plain flour
250ml dry white wine
600ml boiling chicken/vegetable stock
1 bouquet garni (I just used a sprig of thyme and a bay leaf)
1 tsp lemon juice
3 cups button mushrooms
1/3 cup double cream
salt and ground black pepper

1. Put the onions or shallots in a bowl, add just enough boiling water to cover them, and leave them to soak.
2. Rinse the chicken pieces well in cold water and pat dry with kitchen paper.
3. Melt half the butter with the oil in a large frying pan. Add the chicken pieces and cook, turning occasionally, unmtil lightly browned all over. Transfer chicken pieces to plate(or slow cooker if using one).

4. Stir the flour into the pan juices, then blend in the wine. Stir in the stock and add the boquet garni(or thyme and bay leaf) and the lemon juice. Bring the mixture to the boil stirring all the time, until the sauce has thickened. Season well and add chicken(or pour over chicken in slow cooker if using one and turn to high).
5. Drain and peel the onions(Soaking them in the boiling water loosens the skins, making them easy to peel).
6. Clean the frying pan then add the remaining butter and heat gently. Add the mushrooms and the onions and cook for 5 minutes turning frequently until they are lightly browned, add to the chicken and sauce.
7. If using a slow cooker, cook on high for 3 - 4 hours, otherwise cook in a pot gently until the chicken is cooked and tender. Add the cream and check the seasoning and adjust if necessary.
6. Lovely served on mashed potatoes with fresh steamed green beans, carrots, peas and sweetcorn.