Ingredients
For the chicken:
4x140g/5oz boneless skinless chicken breasts
1 tbsp olive oil
100g/4oz chestnut mushrooms, sliced
1 tbsp plain flour
570ml/1 pint chicken stock
1 tbsp tomato purée
2 fresh rosemary sprigs
2 tbsp redcurrant jelly
For the mash:
3 large potatoes, or about 700g/1lb9oz, peeled and chopped
200g/8oz celeriac, peeled and chopped
3 tbsp semi-skimmed milk
8 spring onions, trimmed and chopped
Method
1. Heat a large pan, brush the chicken breasts with oil and brown them in the pan for about 4 minutes on each side. Remove from the pan and set aside.
2. Add the mushrooms to the pan and cook until brown. Add the flour and cook for a few minutes, stirring, until it browns. Pour in the stock, stirring. Bring to the boil, stir in the tomato purée and rosemary and put the chicken back in. Cover the pan and cook over a gentle heat for 15-20 minutes until just tender.
3. Meanwhile, simmer the potatoes and celeriac in a large pan of boiling salted water for about 12 minutes until tender. Drain and return to the pan, covered, to dry them out.
4. In a small pan, gently heat the milk, add the onions and cook until softened. Mash the potatoes and celeriac with the milk and onions. Season to taste.
5. Stir the jelly into the chicken. Turn the heat up to reduce the sauce so it coats the chicken. Serve with the mash.
