Chicken Chasseur with Swede Mash

Heat the olive oil in a flameproof casserole dish or large saucepan over a medium-high heat. Add the chicken thigh fillets and cook, turning, for 3-4 minutes or until browned. Transfer the chicken to a plate. Add the red onion to the pan and cook, stirring, for 3 minutes or until soft. Add the button mushroom and garlic and cook stirring for 1 minute, or until the garlic is fragrant. Add the white wine, bring to the boil and cook for 2 minutes, or until it has reduced by about half.

Whisk the plain flour, vegetable stock powder and water in a jug to combine. Add to the pan with the tomato paste, thyme and chicken. Bring to the boil. Reduce to a medium heat. Cover with a lid. Cook, stirring often, for 15 minutes, or until the chicken is cooked through. Season to taste with salt and pepper.

Meanwhile, place the swede in a large pot and cover with salted water. Bring to the boil. Cook for 15 minutes, or until tender. Drain. Return to the pot and mash with the butter using a potato masher until smooth. Season to taste with salt and pepper.