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Potato Puree
Desiree potatoes 200g
Butter – cold diced 30g
Cream 20ml
Salt

1. Cut the chicken into 8 pieces for sauté, chill until required.
2. Sauté bacon, onions and mushrooms (the garnish) quickly in 50g butter to colour then remove from pan. Add 50ml oil to pan and brown chicken pieces on all sides, add crushed garlic and cook 1 minute more.
3. Place browned chicken into a braising dish; add the garnish, bouquet garni and thyme.
4. Deglaze sauté pan with red wine, add to chicken along with the stock. Bring to the boil, reduce heat and cover. Cook in oven at 160C until chicken is tender, about 1 ½ hours
5. Remove chicken and garnish from pan and arrange in 4 serving dishes, keep warm. Heat cooking liquor to reduce by 1/3, skimming fat and scum from the surface.
6. Mix the butter and flour together for the beurre manie and beat into the boiling liquid to thicken sauce slightly. Strain sauce and pour over the chicken, garnish with parsley.
7. Serve with potato puree.

Potato puree
1. Preheat oven to 180C. Place potatoes on a layer of salt, or rock salt.
2. Bake until very soft in the centre, but not burnt.
3. Heat cream, salt and pepper in a small pan.
4. Press potato through a ricer whilst hot, using a towel to enable handling of the hot Potatoes.
5. Pour in hot cream and cold butter, beat vigorously to combine. Check seasoning