Chicken and mushrooms in white wine sauce

This recipe is my take on the simple, yet delicious, chicken and mushroom with a white wine sauce. The main differences from this traditional dish is the inclusion of celery and celery seeds and a less creamy sauce. I hope you enjoy this easy and inoffensive dish, which is a hit with young children too.

Ingredients

300g of diced chicken (which ever part of the bird you prefer)
1 onion
2 garlic cloves
100g of chestnut mushrooms
100g of shiitake mushrooms
2 sticks of celery
1 pint of chicken stock
150ml of white wine such as Sauvignon Blanc
250ml of full fat milk
50ml of double cream
25g of butter
50g of plain flour
2tsp of dried oregano
1tsp of dried parsley
1tsp of celery seeds
salt and pepper to taste - this dish does need a good pinch of salt I feel.

Method

1. In a little olive oil sweat the chopped onion and garlic for five minutes.
2. Add the diced chicken and over a medium heat cook for another five minutes
3. Add the two types of mushroom, both chopped, celery and the herbs and celery seeds.
4. Keep stirring for 5 minutes and the add the wine.
5. Simmer for five more minutes and then add the chicken stock.
6. Leave to simmer while you make the roux-style sauce.
7. In a separate pan melt the butter and then take off the heat and stir in the flour. Return to a low heat and add the milk. Stir continurously and when the sauce begins to thicken add the cream.
8. Now mix this sauce in with the chicken and stir and continue to simmer for another five minutes. 
9. In all the cooking should take between 45 minutes and an hour, but just make sure the chicken is cooked through.
10. Add pepper and salt if required.

Please note the sauce is very runny, but this works perfectly with a plate of rice to soak it all up.

Serve with rice.