Chicken chasseur with mashed potato

Ingredients

For the chicken

• 1.5kg/3lb 5oz chicken, cut into 8 pieces
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 110g/4oz butter
• 110g/4oz pancetta, sliced into lardons
• 1 carrot, diced
• 150g/5oz button mushrooms
• 250g/9oz shallots, thickly sliced
• 2 garlic cloves, finely chopped
• 175ml/6fl oz white wine
• 275ml/10fl oz chicken stock
• 2 tbsp tomato purée
• 2 tbsp fresh tarragon, finely chopped
• 2 tomatoes, skinned, seeded and chopped
• 4 tbsp flatleaf parsley, finely chopped

For the mash

• 1kg/2lb 2oz floury potatoes, peeled and cut into chunks
• 110g/4oz butter
• 110ml/4fl oz full-fat milk
• salt and freshly ground black pepper

Preparation method

1. For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.
2. Turn and fry on the other side for another 1-2 minutes, then remove from the pan.
3. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.
4. Add the wine and bring to a simmer, stirring to deglaze the pan.
5. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.
6. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.
7. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.
8. Simmer for a further two minutes.
9. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
10. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
11. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.
12. Mash thoroughly, then add the butter and milk and beat to form a smooth mash.
13. Season to taste with salt and black pepper.
14. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.