At the food hop - Chicken Fricassee

T.O.H and I happened to be talking about school dinners the other day; the mere mentioning of school dinners will either prompt people to pull either a snarled just tasted something gritty in my soup face or a misty eyed far away look somewhat like this only less you betcha! actually more like this oh Gordan street.
Anyway we both had the misty eyed look over such exotic food as yellow chicken curry with raisins! (the ! is a reaction a 10 year old me had at discovering such fruit can exist in sauce) cheese flan, pink squares of sponge cake or the slush puppies I wasn't allowed to have in later years (still can't damn you ice headaches damn you to hellllllllll!)
so all this discussion led me to attempt to make Chicken fricassee, this was my first attempt at a dish you don't find much any more (apparently Leicester authorities are bringing it back though hurrar) or if you do then its a fancy pants version that requires a mass of produce including white wine which I presume my old dinner ladies didn't use (unless its this school)
anyway....

For 4 people
450 grams of chicken thighs skinned and boned then washed thoroughly and chopped into small pieces.
4 tablespoons of flour
2 handfuls of button mushrooms, washed well and roughly chopped
2 cloves of garlic, peels and chopped
1 whole leek, washed, with the outer layer and green stalks removed, then cut into small rings.
1 can of Campbells condensed cream of chicken soup
about 150 ml of milk (3/4 of the can of soup)
20 ml of double cream
2 tablespoons of oil
about 25 g's of non salted butter.
a dash of salt and pepper.
1 tablespoon of mixed herbs.
1 and a half teaspoons of dried parsley
some water

First set up all the pans you need and set out the materials.
Spread the flour on the plate, mix in some salt and pepper and a dash of parsley. Mix the Chicken thighs with the flour until they are coated well.
Heat the oil on a medium heat in a large skillet. When its hot add the chopped garlic and leek and stir for around 3 minutes until the leek just begins to soften, then add the chicken, stirring thoroughly to ensure it doesn't stick. Add the chopped mushrooms and continue to stir over the heat until everything is cooke (about another 7 - 12 minutes). Keep the oil on hand, the mushrooms should give out plenty of liquid as they cook but just in case add a dash if needed although not too much.
Once everything is cooked, add the soup from the can, fill the can up to 3/4 with milk and top with some water, add to the chicken and stir until well mixed, then add the cream and dried herbs until well mixed.
Bring it up to the boil then reduce to a simmer, cover with a lid and leave for at least 20 minutes, stiring every five minutes or so to ensure it doesn't stick.
After 20 or so minutes check and add salt and pepper to taste.

The first night I served mine with freshly cooked rice, the second I served it with salad and ciabbatta both worked well.
As always comments and suggestions welcome.

Last week of being free to wander and potter during the day saw a sign in a local university shop that read...
"Reduced
naked calender"

strangely depressing