Ingredients
- 1 M&S Oakham Gold Select Farms Whole Chicken
- 1 M&S Chicken Stock Pot
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, crushed or grated
- 2 thyme sprigs, leaves picked and chopped
- 100g M&S baby mushrooms
- 100ml M&S Classics New Zealand Sauvignon Blanc
- 1 fresh bay leaf
- 150ml double cream
- 500g Maris Piper potatoes, peeled and roughly chopped
- 100g semi-skimmed milk
- 100g unsalted butter
- 200g fine green beans, to serve
- 100g M&S Remarksable Value Greek Style Natural Yogurt
- 30g Dijon mustard
- 1 tbsp cornflour
- ½ lemon, juice only
- 15g tarragon, leaves picked and chopped
Method
Step 1
To remove the breasts and legs from the chicken, using a sharp knife, put the chicken breast-side up on a board, pull each leg away from the body and cut through where the leg meets the chicken to remove it. Run the knife down each side of the bone in the middle of the breast and gently cut the meat away from the cage of bones to lift off the breasts. Place each leg skin-side down, find the soft line where the drumstick meets the thigh, and cut straight through this point to separate them – if it resists, move the knife slightly until it cuts easily through the joint.Step 2
Leave the breast, drumsticks and thighs to one side. Put the chicken carcass into a large pan, cover with water and add the stock pot. Simmer for 30 mins while you make the fricassée sauce.Step 3
Heat a large pan over medium-high heat and add half the oil. Pat the chicken breasts, drumsticks and thighs dry, then place the chicken skin-side down and fry for 5–7 mins until golden brown, working in batches if needed. Flip and brown the other side. Remove the chicken from the pan and set aside on a lipped tray.Step 4
Using the same pan, add the remaining oil along with the onions, 2 crushed garlic cloves, thyme and mushrooms. Cook for 5–7 mins until the onions are soft.Step 5
Pour the white wine into the pan to deglaze and let it reduce by half. Ladle in 300ml of your chicken carcass broth, saving the rest for another time, along with the bay leaf. Nestle in the chicken and simmer on a low heat for 10 mins until the chicken is completely cooked through. Pour in 100ml cream and cook for a further 10 mins.Step 6
Meanwhile, bring a large pan of water to a boil. Add the potatoes and cook for 7–10 mins until fork-tender. Drain, return to the pan and mash until smooth. Whisk in the milk, remaining 50ml cream, butter and the remaining garlic. Season to taste.Step 7
Bring another pan of water to a boil. Add the fine green beans and cook for 1–2 mins until tender, then drain.Step 8
Once your chicken is cooked and the mash is ready, whisk the yogurt, mustard and cornflour together in a bowl. Slowly add a ladle of the hot cream and mushroom sauce into the yogurt mixture to temper it, then pour the mixture back into the pan, stirring constantly. Finally, stir in the lemon juice and tarragon, then season the sauce to taste.Step 9
Serve the garlic mash on plates and top with the chicken fricassée and sauce, with the green beans on the side.