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1
Place the potatoes in a pot, cover with water, and bring to a boil.
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2
Salt the water and cook until the potatoes are fork-tender, 12 to 15 minutes.
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3
When tender, drain the potatoes and return to the hot pot.
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4
Mash the potatoes with the milk or cream, sage, salt and pepper, and the cheese.
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5
Add nutmeg to taste and stir in the egg.
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6
While the potatoes come to a boil, place the porcinis in a small pot and cover with the stock.
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7
Place over medium heat, bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.
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8
While the mushrooms are softening, heat the EVOO in a skillet over medium-high heat, place an oven rack in the center of the oven, and preheat the broiler.
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9
Add the pancetta to the hot oil and crisp for 2 to 3 minutes, then add the chicken and cook for 5 to 6 minutes.
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10
Add the shallots and carrots and cook for 5 minutes more.
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11
Make a well in the center of the pan and melt the butter.
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12
Whisk the flour into the butter and cook for 1 minute, then add the wine.
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13
Remove the porcinis from the stock and stir the stock into the chicken mixture.
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14
Chop the porcinis and stir into the mixture.
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15
Thicken the sauce for 2 minutes and scoop the chicken into a 9 x 13-inch casserole or individual casseroles.
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16
Top with the potatoes, brown under the broiler for a couple of minutes, and serve.
