Chicken thigh stew with white wine, carrots and cream

Cut the thighs into chunks; they shrink by half as they cook.

Into the oiled pan, season, and keep stirring until brown outside and just about cooked through.

Add the sliced shallots and fry a little, then deglaze with white wine.

Add the carrots, cover and reduce to a simmer.

Check now and then that nothing sticks and the liquid is not all evaporating; top up with water, not more wine. About half an hour, until everything is tender.

Add a little cream and simmer until thick. Taste and adjust with salt; add fresh thyme. Serve over egg noodles or rice, or in a bowl with crusty bread.