Ingredients

• 1 medium chicken
• jointed into 8 pieces
• 1 tsp plain flour
• 75g/2½oz butter
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 5 tbsp Madeira
• 500ml/18fl oz chicken stock
• 200ml/7fl oz double cream
• 4 sprigs fresh thyme
• leaves only
• chopped
• 250g/9oz chestnut mushrooms
• cut into quarters
• 100g/3½oz chanterelle mushrooms
• cleaned
• 2 tbsp roughly chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper
• 1kg/2lb 4oz floury potatoes
• such as King Edward
• peeled and cut into chunks
• 150g/5½oz butter
• 150ml/5fl oz double cream

Directions

• For the casserole
• season the chicken pieces with salt and freshly ground black pepper
• then dredge them in the flour to coat.
• Heat two-thirds of the butter in a frying pan over a medium heat. When foaming
• add the chicken pieces
• in batches if necessary
• and fry for 2-3 minutes
• or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.
• Place the casserole over a medium heat. Add the onion
• garlic
• Madeira
• chicken stock
• cream and thyme
• stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then simmer for 12-15 minutes.
• Stir in the mushrooms and continue to simmer for a further 12-15 minutes
• or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife
• and no trace of pink remains.) Season
• to taste
• with salt and freshly ground black pepper
• then stir in the remaining butter and the parsley.
• Meanwhile
• for the mash
• boil the potatoes in a pan of salted water
• then reduce the heat and simmer for 12-15 minutes
• or until tender. Drain well and return to the pan
• then place over a low heat for a couple of minutes to dry them slightly.
• Mash or rice the potatoes until smooth
• then stir in the butter and cream until smooth and well combined
• and season to taste.
• Serve the casserole with a spoonful of mash.