Chicken chasseur with mashed potato recipe
 A classic dish of tender chicken cooked in white wine, served with mash. 1.5kg/3lb 5oz chicken, cut into 8 piecessalt and freshly ground black pepper2 tbsp olive oil110g/4oz butter110g/4oz pancetta, sliced into lardons1 carrot, diced150g/5oz button mushrooms250g/9oz shallots, thickly sliced2 garlic cloves, finely chopped175ml/6fl oz white wine275ml/10fl oz chicken stock2 tbsp tomato purée2 tbsp fresh tarragon, finely chopped2 tomatoes, skinned, seeded and chopped4 tbsp flatleaf parsley, finely chopped 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 1kg/2lb 2oz floury potatoes, peeled and cut into chunks110g/4oz butter110ml/4fl oz full-fat milksalt and freshly ground black pepper 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 Method 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.Turn and fry on the other side for another 1-2 minutes, then remove from the pan.Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.Add the wine and bring to a simmer, stirring to deglaze the pan.Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.Simmer for a further two minutes.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.Mash thoroughly, then add the butter and milk and beat to form a smooth mash.Season to taste with salt and black pepper.Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash. 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. 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. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown. Add the wine and bring to a simmer, stirring to deglaze the pan. Add the wine and bring to a simmer, stirring to deglaze the pan. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper. Simmer for a further two minutes. Simmer for a further two minutes. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly. Mash thoroughly, then add the butter and milk and beat to form a smooth mash. Mash thoroughly, then add the butter and milk and beat to form a smooth mash. Season to taste with salt and black pepper. Season to taste with salt and black pepper. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.