Ingredients
4 chicken Supremes 
Salt 
Pepper 
2 tbsps oil 

Gravy ingredients 
500g of chicken wings  
250g frozen soffritto (or 2 onions, 2 carrots and 2 celery sticks, finely chopped) 
200ml prosecco 
1 litre chicken stock 
Salt 
White pepper 

Mash ingredients 
1½ kg potatoes, I like Vivaldi but Maris Pipers or King Edwards will work, cut into even chunks 
75ml double cream, you might not need it all 
25g butter, cut into chunks 
Salt 
Pinch of white pepper 

Brussels 
300g Brussels tops 
120g Brussels 
25g butter 
50ml boiling water 
1 tbsp sugar 
Salt 
Pepper 

Equipment Needed 
Potato masher 

Method
Put 1 tbsp of oil into a large heavy based saucepan and brown the bones on a medium heat, expect this to take at least 10 minutes. Add the soffritto and cook for a further 5-10 minutes until soft and translucent. Add the alcohol and bring to the boil to burn off the alcohol. Once the alcohol has almost evaporated, add the stock, bring back to the boil then lower the heat and cook for 1-1½ hours stirring occasionally until thick, reduced and full of flavour. This can be done early in the day if easier and the sauce just heated up before serving. 

Preheat the oven to 200c. 

For the next step you need to brown your chicken.  This will be on a high heat and fairly fast - it will finish cooking in your oven.  You will either need 2 frying pans or do 2 then transfer to your oven dish and do the next 2 and then put into the oven.  Heat a frying pan on a fairly high temperature and add a tbsp of oil.  Cook the chicken on all sides for 2-3 minutes per side until golden. Transfer the chicken to a roasting dish and cook uncovered in the oven for 12-14 minutes.  Don’t wash out your pan, as it will be used for your vegetables.

Meanwhile, put the potatoes into a large saucepan of cold water and bring to the boil, reduce the heat to a simmer and cook for about 15 mins or until tender (the exact time this needs will totally depend on how big your potatoes are cut). Transfer to a colander and drain well, then return to the pan and set over a very low heat, start to mash your potatoes and continue mashing until really smooth.  When you think it is smooth enough, mash some more, keeping the heat on low the whole time.

While your potatoes and chicken are cooking, strain your cause.  Use a fine mesh sieve to drain your sauce into a small clean saucepan, push your ladle or wooden spoon against the vegetables and meat to extract every bit of flavour you can.  Check the seasoning and adjust where necessary, it may need a touch of salt and a dust of white pepper but otherwise should taste great.

Remove your chicken from the oven and check that it is cooked, the juices will run clear.  I sometimes cut into one of the breasts at the bottom or the back to check they are done.  Cover loosely with foil and put to one side. 

Put the butter into the potatoes and gently stir with a wooden spoon until the butter has totally melted.  Start to put the cream in the potatoes, stirring with a wooden spoon, you might not need it all, just stop when you are happy with the consistency.  Check the seasoning and adapt if needed.  Put the lid on to keep warm. 

Cut the very bottom of the sprout and sprout tops off and remove 2 or 3 of the outer leaves if damaged and dirty.  The tops should separate so they are individual leaves with a sprout at the very centre. 

Put the water, butter, sugar and some salt into the now empty pan you cooked your chicken in and turn the heat to medium high.   When the butter has melted add the sprouts and cook for 4-6 mins shaking the pan from time to time until the water has evaporated.  Add the tops and cook for a further 1-2 minutes, stirring mostly through the buttery juices.