
Use a whole jointed chicken to give maximum flavour in this comforting classic. Best served on creamy mash.
Ingredients
-
- 500ml/18fl oz
chicken stock - 200ml/7fl oz
white wine - 125g/4½oz pearl
onions - 3 sprigs
thyme, leaves only - 1.5kg/3lb 5oz whole
chicken, cut into 8 pieces, plus the rest of the carcass - 200g/7oz baby button
mushrooms - 4 free-range
egg yolks - 150ml/5fl oz
double cream - salt and freshly ground
black pepper - 2 tbsp finely chopped flatleaf
parsley
- 500ml/18fl oz
- For the mash
-
- 1kg/2lb 4oz
floury potatoes, peeled and cut into chunks - 150g/5½oz
butter - 150ml/5fl oz full-fat
milk or cream salt and freshly ground black pepper
- 1kg/2lb 4oz
Preparation method
-
Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.
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Add the chicken, including the carcass and return to a simmer.
-
Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.
-
Remove the casserole from the heat and lift out the chicken, discarding the carcass.
-
Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.
-
Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.
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For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
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Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
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Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.
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Tip the potatoes back into a colander and then pass through a ricer.
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Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.
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To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.