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Pot-Roasted Chicken with Tarragon, Madeira and Mash

An easy chicken stew featuring wild mushrooms and truffles, served with smooth, creamy buttered mashed potatoes.

ChickenComfort FoodMain CourseMushroomsWinter
Estimated Nutrition
Calories
1302.5
kcal / serving
5210 kcal total
Carbs
24g
per serving
95.8 g total
Fat
105.1g
per serving
420.5 g total
Protein
53.8g
per serving
215.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
For the chicken
200
ml
Double Cream
For the chicken sauce
50
g
Butter
For the mash
110
ml
Double Cream
For the mash
Liquids
50
ml
Madeira
Fortified wine
500
ml
Chicken Stock
Dark stock
Meat
200
g
Bacon Lardons
1
piece
Chicken
Jointed into 8 pieces
NutsSeeds
1
bulb
Garlic
Cut in half horizontally
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
1
bunch
Tarragon
Fresh
OilsFats
100
ml
Rapeseed Oil
Divided use
Vegetables
200
g
Shallots
Halved lengthways
500
g
Wild Mushrooms
Cleaned chanterelles, girolles, ceps, or morels
1
piece
Truffle
Small, optional for shaving
300
g
Potatoes
King Edward variety, chunks

Method

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