Fall off the bone chicken chasseur with lemon and parsley crushed potatoes

Preheat the oven to 140 degrees c. Season the chicken on both sides. Fry off over a medium heat in a little olive oil. 4 minutes skin side down. Then flip and fry for 3 minutes on the other side. Remove from pan and set aside.

In the same pan, fry the onion over a low heat for 8-10 minutes until soft. Add the garlic and mushrooms and cook for another 5 minutes.

Add the white wine and cook until reduced by half. Add the tomato purée, chopped tomatoes, bay and thyme.

Return the chicken to the pan, add the stock and seasoning. Put in the oven for 4 hours.

About 45 mins before the end, prep your potatoes. Power boil the potatoes (add to a pan of cold water with a pinch of salt, bring to the boil and simmer for 2-3 mins and drain). Put them in a roasting tin with a drizzle of oil and seasoning. Put in the oven with the chicken for about 30-40 minutes until soft.

Remove the chicken and potatoes from the oven. Turn the oven up to 200 degrees. Softly crush the potatoes with a fork and return to the oven for 10 minutes.

Meanwhile, finely chop the parsley and zest 1 lemon. Add half of each to the chicken, and the other half to the potatoes. Steam the green veg and serve. (I shredded the chicken because it was for just two of us, but if a dinner party, you could serve 1 thigh per person)