Creamy chicken and potato bake

This is an ideal recipe if you have family or friends coming for dinner. The creamy tarragon chicken with a fluffy mash is so delicious!

Serves 4-6.

Ingredients

• 60g unsalted butter
• 6 skinless boneless chicken thighs, cut into bite-sized pieces
• 80g smoked pancetta, cut into small pieces
• 2 large onions, sliced
• 40g plain flour
• 500ml chicken stock
• 3 tbsp finely chopped tarragon
• 2-3 tbsp wholegrain mustard
• 4 tbsp double cream
• 1.5kg potatoes, peeled and cut into 2.5cm cubes (use spuds that are suited to mashing)
• 1 tbsp salt
• Drizzle of olive oil

Method

1. Melt 20g of butter in a flameproof casserole dish over a medium heat. Season chicken and add to the dish with the pancetta. Fry for 5 minutes until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
2. Lower heat, add remaining butter and, when it starts foaming, add onions. Cook for 10 minutes until softened, then stir through flour and cook for another 2 minutes. Remove from heat and slowly whisk in chicken stock. Return to the hob, bring to the boil and cook for 5 minutes. Stir through tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 minutes until the sauce is thickened.
3. Place in a large pot with 1 tablespoon salt. Add water so it’s 10cm above potatoes. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (they should fall apart when jabbed with a fork).
4. Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water. Then mash.
5. Smooth mashed potato on top of chicken filling in the casserole dish, ensuring it goes all the way to the edges. Drizzle with olive oil and put under the grill on high for 8-10 minutes, or until the top is golden and bubbling.