I don't bother to sear the meat, which means you really need skinless portions; unbrowned chicken skin is not pretty. If you're not buying thighs, but thigh fillets, then it is probably more helpful to think in terms of boned weight, rather than the number of portions: go, here, for about 1.25 kilos. I tend not to add any cream to this first time around but, if I have a small amount left over, I add a little double cream and turn it into a pasta sauce. I like to eat my Coq au Riesling as they do in Alsace, with a huge pile of buttered noodles. Whether you add cream or not is entirely up to you. I was on a bit of a garlic oil rampage when I was writing Nigella Express, but you can use regular olive oil instead, mincing in a couple of garlic cloves once the leeks have softened a little in the pan. For US cup measures, use the toggle at the top of the ingredients list.