French Chicken, Bacon & Mushroom Stew

Boil a kettle

Peel the potatoes and cut them into large, bite-size pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until they're fork-tender

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

Meanwhile, cut the chicken thigh fillets into large pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chicken with a generous pinch of both salt and pepper and cook for 6 min, or until golden, turning once half way 

Once done, transfer the golden chicken to a plate and set aside, keeping the pan

Meanwhile, chop the smoked streaky bacon into small, bite-size pieces 

Peel and finely slice the garlic 

Peel the shallots and cut them into quarters

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Return the pan to a medium-high heat

Once hot, add the chopped bacon and cook for 2 min or until it's beginning to crisp

Once crispy, add the quartered shallot and baby chestnut mushrooms and cook for 4 min further, or until everything's beginning to caramelise and brown 

Once done, transfer the bacon, shallot and mushroom to a plate, keeping the pan

Return the pan to a medium heat with a large knob of butter

Once melted, add the sliced leek and bay leaf[ves] with a pinch of salt and cook for 3 min or until they're beginning to soften, then add the sliced garlic and cook for a further 1 min

Meanwhile, boil a kettle

Stir 1 tbsp [2 tbsp] flour into the softened leek and cook for 1 min

Add the Shaoxing wine and cook for 30 sec

Add 450ml [900ml] boiled water and return the bacon, shallot and mushroom to the pan

Increase the heat to medium-high and cook for 2 min

Return the browned chicken to the pan and cook for a further 8-10 min or until the sauce has thickened to a gravy-like consistency and the chicken is cooked - this is your stew 

Meanwhile, chop the parsley finely, including the stalks (reserve some leaves for garnish!)

Return the drained potatoes to a low heat with a large knob of butter and a splash of milk and mash until smooth 

Season with a generous pinch of salt and pepper and stir through the chopped parsley - this is your parsley mash