Chicken Chasseur with Creamy Mash

A rich mushroom and tomato sauce coats tender chicken pieces, served with buttery mashed potatoes.

SHOPPING LIST

• chicken thigh fillets8
• plain flour2 tbsp
• olive oil2 tbsp
• butter30g
• chestnut mushrooms250g
• shallots6
• garlic clove2
• tomato puree1 tbsp
• chicken stock cube1
• dry white wine150ml
• tinned chopped tomatoes400g
• tarragon1 tbsp
• potatoes800g
• milk100ml
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Dust the chicken thighs in flour and season with salt and pepper.
2. 2Heat oil and half the butter in a large pan, brown the chicken on both sides, then set aside.
3. 3Soften sliced shallots and mushrooms in the same pan for 5 minutes.
4. 4Add garlic, tomato puree, and crumbled stock cube, stir for 1 minute.
5. 5Pour in wine and let bubble for 2 minutes, then add tinned tomatoes and tarragon.
6. 6Return chicken to the pan, cover and simmer for 25 minutes until cooked through with no pink.
7. 7Meanwhile, boil peeled and chopped potatoes in salted water for 15 minutes until tender.
8. 8Drain potatoes, mash with remaining butter and milk, season to taste.
9. 9Serve the chicken chasseur over a mound of mash.

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