Chicken with Creamy Mushroom Sauce and Mashed Potato

Jointed chicken cooked in a rich Madeira and cream mushroom sauce, served with smooth buttery mash and green beans.

Chicken Comfort Food Main Course Mushrooms Classic

Estimated Nutrition

Calories

1795.1

kcal / serving

7180.2 kcal total

Carbs

36.6g

per serving

146.5 g total

Fat

145.2g

per serving

580.6 g total

Protein

85.6g

per serving

342.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the sauce

300

Double Cream

for the sauce

300

Full-Fat Milk

300

Double Cream

for the mash

150

Unsalted Butter

for the mash

Unsalted Butter

a few knobs for dressing the beans

Liquids

Madeira

500

Dark Chicken Stock

Meat

piece

Chicken

large, jointed into eight pieces

200

Pancetta

diced

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bulb

Garlic

cut in half

bunch

Tarragon

fresh

OilsFats

Rapeseed Oil

Vegetables

200

Shallot

peeled and cut in half

500

Wild Mushrooms

such as chanterelles, girolles, ceps, button mushrooms, cleaned

Maris Piper Potatoes

peeled and cut into chunks

150

Fine Green Beans

trimmed

Method

Sauté beans in a small pan with butter until tender and coated.

Heat half the oil in a large pan and brown seasoned chicken pieces until golden.

Remove chicken and fry pancetta until crisp, then sauté shallots, garlic, and mushrooms for 3 minutes.

Return chicken to the pan and cook for 2 minutes.

Add butter, Madeira, stock, 300ml cream, and tarragon, then simmer for 20 minutes.

Boil potatoes in salted water for 20 minutes until soft.

Drain potatoes, mash thoroughly, and mix with milk, 300ml cream, and 150g butter.

Blanch green beans in boiling water and refresh in ice water.

Serve the chicken and mushroom sauce alongside the mash and green beans.