Chicken with creamy mushroom sauce and mashed potato recipe
 Enjoy chicken in rich cream sauce in less time than you might imagine. A simple, yet classy way to feed your guests. 75ml/2½fl oz rapeseed oil1 large chicken, jointed into eight piecessalt and freshly ground black pepper200g/7oz pancetta, diced200g/7oz shallots, peeled and cut in half1 bulb of garlic, cut in half500g/1lb 2oz wild mushrooms (chanterelles, girolles, ceps, button mushrooms morelles), cleaned50g/1¾oz unsalted butter50ml/2fl oz Madeira500ml/18fl oz dark chicken stock300ml/10½fl oz double cream1 bunch fresh tarragon 75ml/2½fl oz rapeseed oil 1 large chicken, jointed into eight pieces salt and freshly ground black pepper 200g/7oz pancetta, diced 200g/7oz shallots, peeled and cut in half 1 bulb of garlic, cut in half 500g/1lb 2oz wild mushrooms (chanterelles, girolles, ceps, button mushrooms morelles), cleaned 50g/1¾oz unsalted butter 50ml/2fl oz Madeira 500ml/18fl oz dark chicken stock 300ml/10½fl oz double cream 1 bunch fresh tarragon 1kg/2lb 4oz Maris piper potatoes, peeled and cut into chunks300ml/10½fl oz full-fat milk300ml/10½fl oz double cream150g/5½oz unsalted butter, plus extra for dressing the green beans150g/5½oz fine green beans, trimmed 1kg/2lb 4oz Maris piper potatoes, peeled and cut into chunks 300ml/10½fl oz full-fat milk 300ml/10½fl oz double cream 150g/5½oz unsalted butter, plus extra for dressing the green beans 150g/5½oz fine green beans, trimmed Method For the chicken with a creamy mushroom sauce, heat a large pan and add half of the oil. Season the chicken pieces with salt and pepper. Once the oil is hot, cook the chicken until golden-brown all over. Remove from the pan and set aside.Add the pancetta to the pan the chicken was cooked in, and fry until crisp, then add the shallots, garlic and mushrooms and cook for 2-3 minutes.Return the chicken to the pan and cook for two minutes.Add the butter, Madeira, stock, cream and tarragon and simmer for 15-20 minutes. Remove the head of garlic before serving.For the mashed potato, place the potatoes in a large pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft when tested with the point of a knife.Drain the potatoes and place back into the pan to let the steam off. Mash and add the milk, cream and butter and mix until smooth.Heat a pan of boiling water and blanch the beans, refresh in ice-cold water.Heat a small frying pan and add a few knobs of butter, once melted add the beans and cook for a couple of minutes until the beans are coated in butter and tender.To serve, place the mash into serving bowls with the chicken, sauce and green beans. For the chicken with a creamy mushroom sauce, heat a large pan and add half of the oil. Season the chicken pieces with salt and pepper. Once the oil is hot, cook the chicken until golden-brown all over. Remove from the pan and set aside. For the chicken with a creamy mushroom sauce, heat a large pan and add half of the oil. Season the chicken pieces with salt and pepper. Once the oil is hot, cook the chicken until golden-brown all over. Remove from the pan and set aside. Add the pancetta to the pan the chicken was cooked in, and fry until crisp, then add the shallots, garlic and mushrooms and cook for 2-3 minutes. Add the pancetta to the pan the chicken was cooked in, and fry until crisp, then add the shallots, garlic and mushrooms and cook for 2-3 minutes. Return the chicken to the pan and cook for two minutes. Return the chicken to the pan and cook for two minutes. Add the butter, Madeira, stock, cream and tarragon and simmer for 15-20 minutes. Remove the head of garlic before serving. Add the butter, Madeira, stock, cream and tarragon and simmer for 15-20 minutes. Remove the head of garlic before serving. For the mashed potato, place the potatoes in a large pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft when tested with the point of a knife. For the mashed potato, place the potatoes in a large pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft when tested with the point of a knife. Drain the potatoes and place back into the pan to let the steam off. Mash and add the milk, cream and butter and mix until smooth. Drain the potatoes and place back into the pan to let the steam off. Mash and add the milk, cream and butter and mix until smooth. Heat a pan of boiling water and blanch the beans, refresh in ice-cold water. Heat a pan of boiling water and blanch the beans, refresh in ice-cold water. Heat a small frying pan and add a few knobs of butter, once melted add the beans and cook for a couple of minutes until the beans are coated in butter and tender. Heat a small frying pan and add a few knobs of butter, once melted add the beans and cook for a couple of minutes until the beans are coated in butter and tender. To serve, place the mash into serving bowls with the chicken, sauce and green beans. To serve, place the mash into serving bowls with the chicken, sauce and green beans.