Chicken with creamy mushroom sauce and mashed potato

1. 1

   For the chicken with a creamy mushroom sauce, heat a large pan and add half of the oil. Season the chicken pieces with salt and pepper. Once the oil is hot, cook the chicken until golden-brown all over. Remove from the pan and set aside.

2. 2

   Add the pancetta to the pan the chicken was cooked in, and fry until crisp, then add the shallots, garlic and mushrooms and cook for 2-3 minutes.

3. 3

   Return the chicken to the pan and cook for two minutes.

4. 4

   Add the butter, Madeira, stock, cream and tarragon and simmer for 15-20 minutes. Remove the head of garlic before serving.

5. 5

   For the mashed potato, place the potatoes in a large pan of salted water and bring to the boil. Cook for 15-20 minutes, or until soft when tested with the point of a knife.

6. 6

   Drain the potatoes and place back into the pan to let the steam off. Mash and add the milk, cream and butter and mix until smooth.

7. 7

   Heat a pan of boiling water and blanch the beans, refresh in ice-cold water.

8. 8

   Heat a small frying pan and add a few knobs of butter, once melted add the beans and cook for a couple of minutes until the beans are coated in butter and tender.

9. 9

   To serve, place the mash into serving bowls with the chicken, sauce and green beans.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.