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1
Peel and chop the potatoes into large chunks.
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2
Place in water and bring to a simmer.
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3
Cook for around 20 mins or until the spuds are tender.
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4
Drain and let them steam off.
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5
Heat the butter and milk and mash into the potatoes.
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6
Season and beat with a wooden spoon.
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7
Add the truffle oil and keep warm.
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8
In a large casserole pan, heat the oil.
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9
Season the chicken thighs and place skin side down for 5mins on a medium heat.
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10
When the skin has gone a beautiful golden crispiness, turn over and brown the flesh.
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11
If not all will fit in one go, do in batches.
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12
Remove the chicken and place on a plate.
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13
In the chicken pan, add the lardons and butter, cook for 5 mins in the chicken fat.
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14
Add the diced onion or button onions.
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15
Sweat until soft and starting to colour.
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16
Add the mushrooms whole, crushed garlic and thyme.
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17
Fry altogether for a few minutes then season.
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18
If you season before the mushrooms have coloured they become too wet and will sweat.
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19
Pour in the wine or sherry and boil hard.
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20
Add the chicken stock and place the thighs back in skin side up.
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21
Bring to a simmer and reduce the heat, the chicken will take around 20 mins on a gentle flame.
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22
If the sauce is disappearing too quickly place a lid on top.
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23
Just before its finished stir in the creme fraiche and chopped parsley and season.
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24
Serve with the mash and some greens.
