Chicken fricassée

1. 1

   Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.

2. 2

   Add the chicken, including the carcass and return to a simmer.

3. 3

   Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.

4. 4

   Remove the casserole from the heat and lift out the chicken, discarding the carcass.

5. 5

   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.

6. 6

   Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.

7. 7

   For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.

8. 8

   Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.

9. 9

   Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.

10. 10

    Tip the potatoes back into a colander and then pass through a ricer.

11. 11

    Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.

12. 12

    To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.