Fricasse of Chicken

METHOD

1. For the potato purée: place potatoes in a large saucepan, cover with cold water and bring to the boil. Simmer, uncovered, for 20 minutes or until tender. Drain and return the potatoes to the pan. 
2. Portion chicken into 6 pieces. 
3. Heat oil in a large frying pan or flameproof casserole over high heat. Season meat and add to pan, skin side down. Cook for 4-5 minutes, turning to ensure meat is golden. Add leek and cook for a few minutes until soft. Add mushrooms and cook for 2-3 minutes, until just tender. Drain any excess fat from pan and deglaze with Malmsey. Scrape up any residue in pan. Add stock and bring to boil. Lower heat and simmer gently for 15 minutes, until meat is cooked through. Check by inserting a skewer close to the bone in thigh or drumstick. If juices run clear it is cooked.
4. Mash potatoes or put through a ricer or sieve, add butter, whisk in warm cream a bit at a time. Season with salt and pepper.
5. Stir cream into fricassee, if desired. Sprinkle with parsley and serve with potato purée, slicing breast and ensuring each person gets a piece of breast and some of the darker meat on the bone.