Pour in the stock and bring to a simmer.
Add the bay, cream and seasoning. Slide
in the chicken pieces and scatter over
the potatoes, turning everything over
a few times so that the potatoes are
immersed in the sauce. Put the lid on and
place in the oven. After 40 mins, remove
from the oven and stir in the mushrooms.
Cover again and cook in the oven for
10 mins more until the chicken is cooked
through and tender but not completely
falling off the bone. You can now turn off
the heat, and chill and freeze some or all
of it (see freezing tips, below). If eating
straight away, cook for 10 mins more,
then sprinkle over the herbs and serve.