Coq Au Vin-Style Chicken

• Meanwhile, peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to pan. Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

• Meanwhile, cut carrot into thin sticks. Trim green beans. Finely chop brown onion and garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans until tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season, then transfer to a bowl and cover to keep warm.

• While the chicken is resting, lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. Pick and finely chop rosemary leaves. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook crushed peppercorns until fragrant, 30 seconds. Add onion, sliced mushrooms, diced bacon, rosemary and remaining garlic. Cook, breaking up bacon with a spoon, until bacon is cooked and mushrooms are tender, 6-8 minutes. Set aside.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Meanwhile, boil the kettle. • In a medium heatproof bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and chicken resting juices, whisking, until smooth, 1 minute. • Stir in mushroom-bacon mixture until combined.