Instructions: Slice onions and mushrooms.

Cut chicken into joints: legs, thighs, breasts, etc.

Heat half of the butter with half of the oil and begin browning chicken pieces, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed. Place in a casserole dish.

Add any remaining butter and oil to the pan and saute onions lightly. Add mushrooms, oregano, garlic, and wine, cook a few minutes. Add chicken stock, bring to the boil and pour over the chicken pieces.

Cover casserole dish and cook for 30-40 minutes at 190C/380F. Remove chicken pieces to a warm platter.

Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Add cream and continue to reduce. Thicken slighty with cream of chicken soup mix if desired, and swirl in some additional butter.

Put cooked, drained tagliatelle in center of a large warmed deep platter. Surround with chicken pieces Pour sauce over. Sprinkle with parsley.

Chicken breasts can be used but reduce cooking time.

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