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1
Pre-heat oven to 350F
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2
Cut the chicken legs at the knee and ankle joints, discarding the ends below the ankle.
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3
Roll the chicken pieces in seasoned flour.
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4
Heat a heavy frying pan and add the olive oil.
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5
Fry the chicken pieces over a medium-high heat until golden brown all over.
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6
Add the sliced shallots and fry these for 2-3 minutes before adding the sliced shiitakes and frying for another 2 minutes.
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7
Add the balsamic vinegar and reduce to a glaze.
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8
Pour in the white wine and reduce for a few minutes before turning down the heat.
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9
Now add the green olives, cream and tarragon.
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10
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).
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11
Peel and cut the potatoes on a mandolin or with a knife into 2-3mm slices.
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12
Heat the milk and cream in a pan, together with the garlic, stock cube, bay leaf and seasoning.
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13
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.
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14
Layer the potato slices evenly in a buttered baking dish and pour over the mixture so that it just covers the potatoes.
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15
Sprinkle the top with cheese and lay a piece of buttered greaseproof paper on top to prevent it burning.
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16
Bake in the oven for 45 minutes until the potatoes are soft and a knife goes straight through them.
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17
Serve as a bed for the chicken fricassee.
