Step 1

Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.

Step 2

Add the chicken, including the carcass and return to a simmer.

Step 3

Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.

Step 4

Remove the casserole from the heat and lift out the chicken, discarding the carcass.

Step 5

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.

Step 6

Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.

Step 7

For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.

Step 8

Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.

Step 9

Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.

Step 10

Tip the potatoes back into a colander and then pass through a ricer.

Step 11

Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.

Step 12

To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.