1. Pre-heat oven to 350°F 2. Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle. Roll the chicken pieces in seasoned flour. 3. Heat a heavy frying pan and add the olive oil. Fry the chicken pieces over a medium-high heat until golden brown all over. Add the sliced shallots and fry these for 2-3 minutes before adding the sliced shiitakes and frying for another 2 minutes. Add the balsamic vinegar and reduce to a glaze. 4. Pour in the white wine and reduce for a few minutes before turning down the heat. Now add the green olives, cream and tarragon. Season to taste with salt and pepper, transfer to the oven and cook for 45-60 minutes (this can also be done on the stove over a very low heat). 5. Peel and cut the potatoes on a mandolin or with a knife into 2-3mm slices. Heat the milk and cream in a pan, together with the garlic, stock cube, bay leaf and seasoning. Make sure not to boil the mixture and be careful not to over-season as the flavour will become more intense as the mixture reduces. 6. Layer the potato slices evenly in a buttered baking dish and pour over the mixture so that it just covers the potatoes. Sprinkle the top with cheese and lay a piece of buttered greaseproof paper on top to prevent it burning. 7. Bake in the oven for 45 minutes until the potatoes are soft and a knife goes straight through them. Serve as a bed for the chicken fricassée. ---------------------------------------------------------------------------
Nutrition
Ingredients
