In a bowl, toss the chicken pieces in flour, tap lightly to remove excess flour. Keep aside on a plate
In the meantime, over medium high heat, warm a sauté pan and drizzle the oil. Add the chicken in the pan to colour.
Leave for 2-3 minutes until lightly coloured then turn and colour for a further 2-3 minutes.
add the onion, garlic, mushrooms, herbs.
Cook for 2-3 minutes or so to soften the vegetables then stir in the cream and stock. Sprinkle some Worcester sauce and a 1/3 of the grated parmesan. Season well with salt and pepper.
Reduce the heat to low and place the chicken back in the sauce.
Cover with a lid on the pan and simmer for 2-3 minutes. Remove from the heat and cover with the thinly sliced potatoes over a layer only.
Sprinkle with the rest of the parmesan. Place the lid on the casserole and transfer in the oven.
Braise for 35-45 minutes until the potatoes are fully cooked and coloured. you can remove the lid for the last 10 minutes to let the potato have extra colouration.
Remove the pan from the oven, sprinkle extra parmesan and black pepper and serve immediately.
