Chicken fricassée recipe
 Use a whole jointed chicken to give maximum flavour in this comforting classic chicken fricassée recipe. Best served on creamy mash. 500ml/18fl oz chicken stock200ml/7fl oz white wine125g/4½oz pearl onions3 sprigs thyme, leaves only1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass200g/7oz baby button mushrooms4 free-range egg yolks150ml/5fl oz double creamsalt and freshly ground black pepper2 tbsp finely chopped flatleaf parsley 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 1kg/2lb 4oz floury potatoes, peeled and cut into chunks150g/5½oz butter150ml/5fl oz full-fat milk or creamsalt and freshly ground black pepper 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 Method Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.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.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.Tip the potatoes back into a colander and then pass through a ricer.Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Add the chicken, including the carcass and return to a simmer. 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. 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. 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. 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. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Tip the potatoes back into a colander and then pass through a ricer. Tip the potatoes back into a colander and then pass through a ricer. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.