This creamed chicken recipe was born one summer weekend when my friend Elizabeth Metcalfe was visiting. After a busy day working up our appetites, we went to the garden to pick vegetables and herbs for supper and made up this recipe. It is a perfect example of how a few simple ingredients can combine to create something far greater than the sum of its parts. It is important to allow plenty of time to first brown the chicken, then for the cream and wine to reduce as this will intensify the flavour of the herbs. Use a good heavy pan that can sit on the stove and go in the oven. I like to serve this with green vegetables and some new potatoes that I can crush into the sauce.