We use free-range chicken marylands for this dish - they're full-flavoured and meaty and only improve with reheating, unlike breast which would be miserable and dry second time round. The other star here is the marsala (fortified Italian wine) - it's dark, sweet and complex and gives everything it touches a bit of magic. It provides backbone to the sauce of reduced chicken stock, balsamic vinegar and a bit of sour cream (we told you it was old school!). We pour the sauce over the marylands and finish the dish with crisped-up cubes of pancetta and sliced mushrooms. The whole thing is  dark, sweet, with a complex flavour that make a sauce of browned and crispy pancetta,  mushrooms and garlic and flavour it with thyme and parsley. To this we add home-made chicken stock, marsala wine and balsamic vinegar and finish it with a smidge of sour cream.  The sauce is poured over the free-range chicken thigh cutlets and scattered with the mushrooms.

Free-range chicken marylands, garlic, pepper, parsley, mushrooms, rice bran oil, pancetta, onions, marsala wine, salt, thyme, sour cream, Dijon mustard, balsamic vinegar, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, parsley, peppercorns, bay leaves).

Mashed potato and steamed beans or buttered spinach.