Preheat the oven to 180°C / 350°F / Gas Mark 4.
Wash, peel and thinly slice the potatoes. Once you have sliced the potatoes, add the double cream and season. (The potatoes should be just coated in the cream, leaving a little double cream leftover).
Place all the potatoes in a deep tray and press down firmly. Cover the potatoes with tin foil and cook in the oven for 1 ½ - 2 hours. Take the tray out every 30 minutes or so and press the tin foil down keeping the potatoes firm at the bottom of the tray.
Remove from the oven and press down for the final time and leave to cool.
Cut off the woody part of the asparagus and then peel from the head down to the stem. When you are peeling the asparagus, start just before the petal part of the tip, taking care because the petal part is fragile. Then cook in boiling salted water for 2 - 3 minutes, then refresh in iced salted water and drain as soon as they are cold.
The wild mushrooms need to be picked and cleaned well. Pleurrottes and Shitake mushrooms can be used and are readily available in most supermarkets. Cut each mushroom into quarters, then fry lightly in olive oil and then drain well.
Heat the dauphinoise potatoes by placing them back into the oven. Whilst the potatoes are heating up, move onto the chicken.
Season both sides of the chicken and colour them off evenly in a hot pan, skin side down first of all to get a crispy golden brown colour. When the chicken is cooked, take the pan off the heat and let the chicken rest for 5 minutes, then re-heat quickly and then carve into 3 or 4 slices.
