3-6 hours before, set the chicken on a rack over a tray. Salt generously on both sides and put in the fridge to rest.
Heat the butter or oil in large pan over a medium-low heat.
Add the onion and gently sweat until soft, stirring freuqently. Avoid browning.
Season with freshly ground black pepper and continue cooking until the onions are very tender.
Turn up the heat and add the booze. Deglaze the pan, scraping up all the bits on the bottom of the pan. Allow to reduce to a thick syrup.
Repeat with the Worcestershire sauce.
Lower the heat and add the cream. Stir often and simmer until the sauce coats the back of a spoon. Now gradually add the stock, to balance the sauce's flavour and consistency. Adjust the seasoning as you like it.
Tip the cornflour onto a plate and blend with lots of freshly ground black pepper. Press one side of each chicken piece into the mix well.
While the sauce cooks, fry the chicken over a medium heat until cooked through.
Once the chicken is cooked, push it to one side and strain the sauce into the chicken pan. Allow to bubble for a minute to combine all the flavours and reheat. Serve with potatoes and greens.
