Warm your oven to 200°C/Fan 180°C/Gas 6. Brush or scrub the wild mushrooms clean, if necessary, and trim any larger ones into bite-sized pieces. Peel and finely chop the shallot. Peel and thinly slice the garlic cloves. Pick and roughly chop the thyme and parsley leaves, keeping them separate.

Pour 1 tbsp oil into a large, deep frying pan or shallow casserole dish and warm to a medium-high heat. Remove the packaging from the chicken supremes and rub them with a good pinch of salt and pepper. When the pan is hot, add the chicken, skin-side-down. Fry the chicken for 4-5 mins, till the skin is golden and crisp, then transfer to a small roasting tin, skin-side-up. Slide the chicken into the oven and roast for 20 mins, till cooked through. When the chicken is cooked, pop the roasting tin to one side and rest for 5 mins.

Meanwhile, pour 1 tbsp oil into the pan you used to cook the chicken and warm to a medium heat. Add the pancetta, shallot, garlic and thyme. Fry for 4-5 mins, stirring occasionally, till the pancetta starts to crisp at the edges. Add the mushrooms and cook for a further 2-3 mins, stirring often.

Pour in 100ml double cream and 300ml chicken stock. Bring to a bubble, then simmer for a further 3-4 mins, till the sauce has thickened a little. Taste and add a pinch of salt and pepper to the sauce, if needed. Stir in the chopped parsley.

Pop the chicken supremes on plates. Spoon over the mushroom sauce and serve with your favourite vegetables or potato dishes on the side.