Neven's chicken sauce lyonnaise with crushed baby potatoes

Method

For The Chicken

· Heat a large heavy based saucepan over a medium heat

· Add the rapeseed oil and butter

· Place the chicken into the heat pot skin side down and season the flesh side with sea salt and freshly ground black pepper

· Cook for 3-4 minutes on each side until just sealed

· Remove from the pan and set aside

· Using the same pot, add in the shallots, garlic and mushrooms and sauté for 2-3 minutes, stirring to combine

· Deglaze with the madeira wine, white wine and red wine vinegar

· Allow to reduce slightly

· Add in the chopped thyme and stir

· Add in the beef stock followed by the double cream and stir well to combine everything

· Return the chicken to the pan and nestle it into the sauce

· Cover with a lid and reduce the heat to a simmer

· Cook for 15-20 minutes until the chicken is cooked through and tender

· Finish with chopped parsley

For The Crushed Baby Potatoes

· Preheat the oven to 200°C (400°F/ Gas mark 6).

· Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.

· Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.

· Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray along with rosemary sprigs.

· Roast for 45 minutes to 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.

· Arrange on a platter and let everyone help themselves