CREAMY CHICKEN FRICASSEE WITH CELERIAC MASH

INGREDIENTS

2 tbsp oil
4 chicken legs
1 large onion, finely chopped
3 garlic cloves, chopped
200g mushrooms, halved if large
2 tbsp plain flour
200ml medium dry white wine
300ml chicken stock

1 bay leaf
100ml crème fraîche
6 tbsp roughly chopped fresh tarragon

For the celeriac mash:

500g Maris Pipers, cubed
600g celeriac, peeled and cubed
25g butter
3 tbsp crème fraîche

METHOD

1. Heat the oil in a large non-stick frying pan, add the chicken pieces and cook over a medium-high heat until nicely browned all over. Set to one side. Reduce the heat, add the onions and garlic and cook for 10 minutes until softened. Add the mushrooms and cook until coloured.

2. Stir the flour into the onion mix and cook for 2-3 minutes and then whisk in the wine and stock. Bubble over a high heat for 3 minutes, whisking as you go until the sauce is smooth. Add the bay leaf, return the chicken to the pan. Cover and simmer for 30 minutes, adding more hot stock if needed during cooking. Stir in the crème fraîche and tarragon and season to taste.

3. Meanwhile, make the celeriac mash. Place the potatoes and celeriac in a large pan and cover with water. Bring to the boil and then simmer for 15 minutes until perfectly tender. Drain well and allow to sit in the colander to steam dry. Return to the pan, add the butter and crème fraîche and mash until smooth. Season well and serve with the creamy chicken.