Sear the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, oven-safe Dutch oven or skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden brown and crisp. Flip and cook for another 3-4 minutes. You don't need to cook them through. Remove the chicken to a plate and set aside.

Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and fresh thyme leaves and cook for another minute until fragrant.

Create the Roux: Add the 60g of butter to the pot and let it melt. Once melted, sprinkle the 60g of plain flour over the vegetables. Stir continuously for 2 minutes to cook out the raw flour taste. This paste is called a roux, and it's what will thicken our stew.

Build the Sauce: Gradually pour in the warm chicken stock, about 250ml at a time, whisking constantly after each addition to ensure the sauce is smooth and free of lumps. Bring the mixture to a gentle simmer, and let it cook for 5 minutes, stirring occasionally, as it thickens.

Simmer the Stew: Return the seared chicken thighs to the pot. Nestle them into the sauce. Bring back to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through and tender. While it simmers, preheat your oven to 200°C (180°C fan).

Make the Biscuit Dough: In a medium bowl, whisk together the self-raising flour, baking powder, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the grated cheddar cheese.

Finish the Dough: Pour in the cold buttermilk and use a fork to mix until a soft, slightly sticky dough forms. Be careful not to overmix. I find that just bringing it together is enough; overworking it can make the biscuits tough.

Assemble and Bake: Remove the chicken from the stew and shred the meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot. Stir in the double cream and fresh parsley. Season with salt and pepper to taste. Drop large spoonfuls of the biscuit dough over the top of the hot stew.

Bake to Perfection: Place the Dutch oven (uncovered) into the preheated oven. Bake for 15-20 minutes, or until the stew is bubbling and the biscuits are tall, golden brown, and cooked through. Let it rest for 5 minutes before serving.