Quick chick-in-wine with Brie mashed potatoes

Quick chick-in-wine with Brie mashed potatoes

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
1.25kg boneless, skinless chicken thighs and breasts
1/2 bottle dry white wine
900g baby new potatoes
120ml single cream
1 apple, peeled, cored, chopped
2 tbsps extra-virgin olive oil, plus a drizzle
4 slices rasher bacon or thickly cut pancetta, chopped
Freshly ground black pepper
Flour, for dredging plus 2 tbsps
1 onion, chopped
2 cloves garlic, chopped
2 sticks celery, chopped
2 carrots, chopped or 50g grated carrot
1 bay leaf
A few sprigs thyme, stripped, leaves chopped
160g wedge brie, cut into pieces
Crusty, warm bread
1) Place the chicken in a large bowl, cover with wine and set aside to marinate.

2) Quarter the potatoes, leaving the skin on. Place in a large saucepan, cover with water and bring to the boil over a medium heat. When the potatoes are cooked, drain and place in a medium bowl. Mash the potatoes, season with salt and set aside.

3) In a saucepan, combine the cream and apple and reduce over a medium heat for 15 minutes. Meanwhile, drizzle the olive oil into a large deep frying pan over a medium high heat, add the bacon or pancetta and crisp for 3 to 4 minutes. Remove the bacon to a plate, reserving the fat in the pan.

4) While the bacon crisps, remove the chicken to a work surface, reserving the wine. Cut the chicken into large bite-sized pieces, season with salt and pepper, dredge in flour and then brown in the bacon fat.

5) While the chicken browns, chop the vegetables. Remove the chicken to a plate, then add 2 tablespoons of olive oil to the pan, add the vegetables, season with salt and pepper and add the bay leaf and thyme. Cover the pan to sweat the vegetables for 5 minutes.

6) Remove the lid from the vegetables, stir in 2 tablespoons of flour and cook for 1 minute. Stir in the wine, add the chicken back into the pan and simmer together to thicken and until the chicken is cooked through, a couple of minutes more.

7) Add the apple-cream and Brie to a food processor and process until smooth. Season with salt and combine the apple-Brie mixture with the mashed potatoes.

Serve the chicken over the Brie mashed potatoes, with crusty warm bread on the side.

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