1,5kg potatoes, peeled and cut into chunks
100g butter, cubed
125ml milk
15ml olive oil
30g butter
1kg chicken breasts, cut into 3cm pieces
2 onions, chopped
200g bacon, chopped
125ml dry white wine
80ml flour
190ml chicken stock
190 ml cream
250ml frozen peas
Place the potato chunks in a large saucepan, cover with water and bring to the boil. Cook until the potato is tender.
Drain and return the potato to the saucepan.
Add the 100g butter and milk to the saucepan and mash the potato until smooth.
Season the mash with salt and set aside.
Preheat your oven to 200℃.
Place a frying pan over medium-high heat and add the olive oil and 30g butter to it.
Cook the chicken chunks in batches until caramelised and brown.
Spoon the chicken into a ceramic oven dish and set aside.
Now add the onion and bacon to the same pan and cook on a medium-low heat for 10 minutes.
Turn the heat up to medium-high and deglaze the pan by pouring in the white wine while stirring with a wooden spoon. Cook for 2 minutes.
Sprinkle the flour over and while stirring for 1-2 minutes.
Add the stock a little at a time and then drizzle in the cream.
Remove from the heat and season with salt and pepper.
Add the peas, stir through and pour the mixture over the chicken.
Top the chicken with the mashed potato and bake in the oven for 30 minutes.
My Whisk and I 