Place the chicken, carrot, celery, bay leaves and stock in a large pot and bring to the boil then gently simmer covered for +- 1 hour (until the meat falls off the bone).
Remove the chicken from stock and allow to cool.
Strain the stock from the veggies and keep 1 cup of stock for the sauce and freeze the rest (to use another time for soups etc.).
Shred the meat off the carcass and discard the bones and skin.
Preheat the oven to 180ºC.
In another large pot, sauté the leeks in the hot oil and butter until softened.
Add the mushrooms and tarragon, cook until fragrant and softened too.
Add the wine and cook until it has reduced to almost nothing.
Stir in the flour and mix well. Add the reserved stock and cream, cook gently until thickened (+- 10 minutes).
Add the shredded chicken to the thick sauce and mix until well combined. Season to taste.
Spoon chicken mixture into a large baking dish or individual dishes – remember to leave room for the mash topping.Mash:
Mash the hot, drained potatoes with butter, truffle oil and cream until no lumps are evident.
Then whisk the mash vigorously to fluff it up.
Season to taste.
Spoon the mash onto the chicken mixture (You can pipe it too if you feel like being fancy), pressing it down slightly, you can use a fork to roughen the surface up a bit.
Sprinkle with grated parmesan and with a little truffle oil.
If using small individual dishes bake for +- 25 minutes.
If one large dish, bake for +- 35- 40 minutes or until golden and bubbling.Serve:
Enjoy this dish with baby peas with lemony butter. Recipe reprinted with permission of BitsOfCarey. To see more recipes, click here.