Crispy Skin Chicken Breast With Mushroom Truffle Sauce & Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Pat your chicken breast joint[s] dry with kitchen paper, then heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of olive oil, once hot, add the chicken to the pan and cook for 3 min on each side, or until golden

Tip: Cooking for 3 or more? Use 2 pans or cook in batches!

Boil a kettle

Meanwhile, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Reboil half a kettle

Once the chicken is golden, transfer it, skin side up, to a baking paper-lined baking tray (or two!) and reserve the pan

Put the tray[s] in the oven and cook for an initial 12-14 min

Chop your chestnut mushrooms into quarters

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Combine your chicken stock mix with 150ml [200ml] [250ml] boiled water and your Chinese rice wine – this is your stock

Add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of boiled water and a pinch of salt, scrunch the foil around the broccoli to form a tightly sealed parcel – this is your parcel

Once the chicken has had 12-14 min, remove the tray from the oven and add the parcel to the other side

Return the tray to the oven for a final 12-14 min or until the chicken is cooked through (no pink meat!)

Return the reserved pan to a medium-high heat with a knob of butter and a drizzle of olive oil

Once melted, add the chopped mushrooms and cook for 4-5 min or until golden

Once golden, add the chopped shallot and chopped garlic and cook for 2-3 min or until softened

Once softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up, then add the stock and cook for 4-5 min or until thickened to a sauce like consistency

Once thickened, stir through your truffle oil – this is your mushroom truffle sauce

Once everything is ready, transfer the roast chicken joint to a clean board to rest for 2-3 min

Return the cooked potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth – this is your creamy mash