Chicken chasseur with roasted sweet potato mash
Orange sweet potato (kumara)
600 g, (kumara)
3 clove(s), unpeeled
Skinless chicken thigh
540 g, (buy 600g), fat trimmed, cut into 5cm pieces
1 medium, chopped
150 g, (button), thickly sliced
1 cup(s), (250ml)
Dry-style white wine
125 ml, (1/2 cup)
Fresh flat-leaf parsley
1 tbs, chopped
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place whole sweet potato on prepared tray. Bake for 1 hour or until very tender, adding garlic for last 15 minutes of cooking.
- Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add chicken and cook, turning once, for 5 minutes or until browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes.
- Add paste and stir to combine. Add flour and cook, stirring, for 1 minute. Gradually add stock and wine, stirring constantly, until smooth and combined. Return chicken to stock mixture and bring to the boil. Reduce heat to medium-low and cook, covered, for 20 minutes or until chicken is cooked through.
- Remove and discard skins from sweet potato and garlic. Mash potato and garlic flesh in a large bowl until smooth. Season with salt and pepper. Sprinkle chicken chasseur with parsley and serve with mash.