Somerset Chicken with Sour Cream Mash

• Stew

• 4 chicken breasts
• 100 g smoked bacon lardons
• 30 g butter
• 1 white onion, sliced
• 2 celery sticks- chopped
• 6 garlic cloves, chopped
• 2 dessert apples sliced
• 16 g flour
• 1 tso fennel seeds
• 250 ml dry cider
• 200 ml chicken stock
• 150 ml double cream
• 1 heaped tbsp English mustard
• 1 tsp thyme leaves
• Small handful (each) parsley,,tarragon,chives, chopped

• Mash

• 1 kg floury potatoes
• 75 g butter
• 100 ml sour cream
• Salt & pepper

Method 💚

1. 1

   Heat the butter in a heavy pot. Season chicken, then brown on both sides until golden. Add the bacon and fry. Remove the chicken.

2. 2

   Add fennel seeds, veggies and apples into the same pan, cooking gently until soft, let them caramelise slightly. Add the flour.

3. 3

   Pour in cider and stock, scraping the pan. Return chicken, cover, and simmer gently for 35 minutes.

4. 4

   Stir in cream and mustard, simmer uncovered for 5 minutes until silky. Season, then finish with parsley, tarragon and chives.

For the mash: boil potatoes until tender. Drain, mash with butter and sour cream, season until rich and fluffy.

5. 5

   Serve the chicken with its sauce spooned over a bed of mash.