Boil a kettle of freshly drawn water and place the dried mushrooms in a small bowl. When the water has boiled pour enough into the bowl to cover the mushrooms. Leave for at least a couple of hours to rehydrate the mushrooms.

Heat the butter and olive oil in a large heavy-bottomed frying pan over a medium heat and place in the chicken skin side down. Season the chicken and cook until the skin is golden-brown and crisp. This can take up to fifteen minutes, don’t rush this stage, the idea is for crispy but not burnt, perfectly cooked chicken pieces.

Turn the chicken over, generously season the skin, add the thyme and continue to gently cook the chicken for another ten minutes. To check the chicken is cooked insert the tip of a small, sharp knife into the centre of the chicken thigh next to the bone. Count to ten then pull out the knife and very quickly tap the back of your hand with the tip. If it feels hot the chicken is done.

Set the chicken aside on a plate cover with foil and leave to rest somewhere warm while you finish the sauce.

Reduce the heat under the pan to medium and spoon in the shallots. Sautee the shallots until they start to soften and are starting to colour, then add the garlic. Cook for another couple of minutes stirring continuously.

Remove the pan from the heat and carefully add the brandy and boil off the alcohol. THE HOT BRANDY MAY FLAME. Add the thyme, rehydrated mushrooms, the liquid the mushrooms were soaked in, nutmeg, and the chicken stock, bring to the boil, and reduce by half. Add the cream bring to the boil again and simmer for five minutes.

In a separate pan cook the sliced mushrooms without oil or butter until any moisture is evaporates and they are evenly coloured. Add these mushrooms and chicken to the sauce and return to the heat. Bring to a simmer and cook for a few minutes until the chicken is thorough reheated.

Check for seasoning and swirl in the chopped herbs and serve with mashed potatoes or rice.