- Serves: 4
- Cook Time:
- Prep Time: 50 minutes
- Effort: easy
- 2 tbsp light olive oil
- 1 large onions, finely sliced
- 2 clove garlic, finely chopped
- 750 g floury potatoes, such as King Edwards or Maris Pipercut into chunks
- 8 chicken thighs, skinned
- 2 tsp thyme
- 250 g field mushrooms, sliced
- 2 tbsp plain flour
- 1 tbsp Dijon mustard
- 4 tbsp dry sherry
- 175 ml chicken stock
- 50 ml milk
- 75 g butter
- 1 dashes of black pepper
- 6 tbsp crème fraîche
1. Set the oven to 180°/gas 4.
2. Heat the oil in a heavy-based saucepan. Add the oil and onions. Allow them to cook for 2-3 minutes until softened but not browned. Add the garlic and cook for a further minute.
3. Place the potatoes in a large pan of boiling salted water. Cook for 15-20 minutes until tender.
4. Next add the chicken and thyme and cook over a slightly higher heat for 4-5 minutes when the chicken should be starting to brown. Add the mushrooms and cook for a further 2-3 minutes, until the mushrooms are starting to soften.
5. Season the flour really well and add to the pan, stirring well to incorporate all the juices.
6. Add the Dijon mustard, stir again and then slowly pour in the stock. Bring to boil and then reduce to a simmer and cook for 4-5 minutes, until the sauce is thickened and bubbling.
7. Place the milk and the butter in a small pan, until the mixture reaches boiling point, and then remove from the heat.
8. Drain the potatoes and return to the pan shaking the pan to prevent them from sticking. Mash the potatoes, stir in the milk and butter and season to taste.
9. Meanwhile, add the crème fraiche to the chicken and stir really well. Pour the mixture into a 1½ litre pie dish, cover with the mashed potatoes and mark a pattern in them with a fork.
10. Bake for 15-20 minutes, until the potatoes are golden and brown. Serve with buttered greens or peas.
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