300ml chicken stock
500-700g chicken (thighs (de-boned) and/or breast)
8-12 cloves garlic
300-500 g cream
½ jar of green peppercorns plus juice
Heat butter in pan, when frothing add chicken thighs and begin to brown.
Slice garlic thinly and add to cooking chicken.
When chicken nicely browned reserve to bowl.
Cook garlic till golden then add peppercorns with juice cook for 1 minute, then add stock, reduce by ¾ then add the cream, reduce heat and thicken sauce, stirring occasionally to stop sauce sticking, adding the chicken to finish cooking. If the sauce is too thick add extra stock.
When chicken is cooked remove and serve.