Chicken & Mushroom Stew With Crushed Potatoes

Pat the chicken dry and season with salt and black pepper. Peel and dice the onion and carrots, slice the mushrooms, mince the garlic and chop the parsley. Peel the potatoes and cut them into even chunks.

Heat half the cooking oil in a large casserole or deep frying pan over medium-high heat. Add the chicken in batches and cook for 4–5 minutes until lightly golden all over. Remove to a plate and set aside.

Add the remaining oil to the same pan. Cook the onion and carrots for about 5 minutes until beginning to soften. Add the mushrooms and garlic and cook for another 3–4 minutes until the mushrooms release their moisture and start to brown.

Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken stock while stirring, then add the dried thyme and return the chicken to the pan. Bring to a gentle simmer, cover and cook for 20–25 minutes until the chicken is cooked through and the sauce has thickened. Stir in half the parsley and adjust the seasoning.

While the stew simmers, boil the potatoes in salted water for 15–18 minutes until tender. Drain well, return to the saucepan and add the butter and milk. Crush roughly with a potato masher so they stay rustic rather than completely smooth. Season with salt and black pepper and stir through some of the remaining parsley.

Taste the stew and adjust the seasoning if needed. Spoon the crushed potatoes onto warm plates and top or serve alongside the chicken and mushroom stew. Finish with the remaining chopped parsley and serve hot.