Chicken, Bacon & Red Wine Chasseur With Crushed Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat, once hot, add your diced chicken and bacon lardons

Peel and quarter your shallot[s], then add them to the pan and cook for 5-6 min or until the chicken and bacon is beginning to brown

Meanwhile, chop your waxy potatoes in half

Add the chopped potatoes to a heatproof bowl, then cover with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Boil a full kettle

Peel and finely chop (or grate) your garlic

Add your Tenderstem broccoli to a pot and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once cooked, drain and return to the pot and keep covered until serving

Reboil the kettle

Once the chicken and bacon are beginning to brown, reduce the heat to low and add your red wine paste, gravy base, tomato paste and chopped garlic and give everything a good mix up

Add 250ml [325ml] [425ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for a final 4-5 min or until the chicken is cooked through (no pink meat!) – this is your chicken and bacon chasseur

Once the potatoes are tender, add a knob of butter with a generous pinch of pepper and roughly crush with a fork – these are your crushed potatoes