None!

Nutrition	%GDA	Range
Energy Kcal	1,564
Protein	170.87%
Other Carbohydrate	26.76%
Sugar	6.55%
Fat Saturated	241.21%
Fat Unsaturated	104.95%
Fiber	19.77%
Sodium	33.45%
Salt	35.18%

1. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme leaves only and bring to a simmer. 2. Add the chicken, cut into 8 pieces, including the carcass and return to a simmer. 3. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. 4. Remove the casserole from the heat and lift out the chicken, discarding the carcass. 5. Whisk the egg yolks and cream together in a bowl, gradually add to the casserole, mixing well as you pour if the pan is too hot, the eggs will cook too quickly and curdle the sauce. 6. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the finely chopped parsley. 7. For the mash, place the peeled and cut into chunks potatoes into a pan of cold, salted water and bring to the boil. 8. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. 9. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. 10. Tip the potatoes back into a colander and then pass through a ricer. 11. Add the butter and milk and beat to form a very smooth mash and season to taste with salt and black pepper. 12. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce.