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Serves 4

Ingredients:
2 Large free-range chickens, legs removed
2 tablespoons bouillon
1 tablespoon crushed black peppercorns
1 tablespoon coriander seeds, crushed
2 leeks, roughly chopped
2 carrots, roughly chopped
2 sticks celery, roughly chopped
1 sprig thyme
2 Bay leaves
1 Head garlic, halved
3 Large shallots, finely sliced
Sprig of thyme
1 garlic clove, crushed
100g Dried morels
150ml Dry white wine
250ml Double cream
½ bunch flat leaf parsley, chopped

Potato Puree
1kg LaRatte potatoes, well scrubbed
approx 100ml milk
4 tbsp butter

Turnips
1 ½ medium turnips
3 tsp five spice
5 tblsp Port
Olive oil
Extra butter
Salt and pepper

Method:
Pour some water in a large pan - enough so that it will cover the chickens. Season with the bouillon, peppercorns and coriander seeds then add the vegetables thyme and bay leaves. Simmer for 10 minutes.

Remove the wings and parson's nose from the chicken leaving just the crown of the bird. Place the garlic in the cavity, season and poach the chicken, together with its wings, for 10 -15 minutes, depending on its size. Remove and leave to rest for 5 minutes.

Meanwhile make the sauce.

Season and sauté the shallots, thyme and garlic in olive oil until golden. Add the mushrooms and a little more olive oil. Sauté for a good 5-6 minutes. Add the wine and allow to lightly evaporate. Add 3 large ladles of the chicken cooking liquor and leave to cook out for a further 6 - 8 minutes, allow the stock to reduce by a third. Add the cream and simmer for 5 minutes. Pass the mixture firmly through a sieve and return the liquor to the heat, taste and season.

For the potatoes, place in a pan of cold water bring to the boil and simmer for 15-20 minutes or until tender when pierced. Drain, and wearing rubber gloves, peel the potatoes while still hot. To puree push through a fine sieve with a spatula (or use a potato ricer). Meanwhile heat the milk in a saucepan. Reduce the water content in the potato by heating in a dry pan, beat in the butter and season. Just as the milk comes to the boil remove from the heat and beat into the potatoes - add extra if necessary. Whisk in 2 -3 extra knobs of butter for a rich finish.

Peel and cut the turnips into quarters. Dust with five spice and a sprinkling of salt. Sauté in a hot pan with a little olive oil until they pick up a good colour. Pour over the port and allow it to stain the turnips. Leave to reduce until syrupy. Add a small amount of water, cover the pan with tinfoil and leave to braise until the turnips are tender.

Carefully remove the breasts from the chicken carcass, pat dry and season. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 -6 minutes. Finally add a knob of butter to the chicken and baste over the meat for the final minute of cooking to keep it tender.

Remove the chicken and slice each breast in half, horizontally and open into a fan shape. Add the parsley to the sauce and mix well.

To serve, season the 'inside' of your opened chicken breast for maximum flavor and place over a helping of the pomme purée. Scatter around the turnips and pour over the velouté.