Chicken chasseur

Heat the oven to 160C/fan 140C/gas 4. Put the chicken pieces in a large bowl, season well and toss with the flour to lightly coat.

Heat the oil in a large, heavy casserole, and sear the chicken in batches on all sides until golden brown. Add a splash more oil if you need to, but the chicken should render some fat as you go. Take your time over this, as this will help colour and flavour the stew. Remove to a plate.

Add the butter and shallots to the oil and fry for 5 minutes, then add the mushrooms and fry for a further 5 minutes. Stir in the garlic and tomato purée, then pour in the wine and bubble until reduced by half, scraping the bottom to remove any golden bits that have stuck to the pan.

Add the seared chicken back into the pan with the herbs. Top up with enough stock to cover the chicken. Put on the lid, transfer to the oven and cook for 1 hour.

While the chasseur is cooking, cut the top off the garlic bulb to expose the cloves and put on a sheet of foil, season, drizzle over the oil and scrunch up to seal tightly. Roast below the chicken for 20-30 minutes until really tender when pressed. Remove and leave to cool.

After 1 hour, remove the lid from the chicken and cook for a further 20-30 minutes or until the sauce has thickened slightly and the chicken is fall-apart tender. Season well.

When the chicken is nearly ready, boil the potatoes in plenty of well-salted water for 15-20 minutes or until very tender. Drain and steam dry for 1-2 minutes. Tip back into the warm pan, and mash with the cream, milk and butter. Press the roasted garlic cloves from their papery shells and swirl through the silky mash, along with the cheese. Season well with white pepper and a little salt, and grate over a little more cheese to serve.

If you want to thicken the sauce a little more, mix the cornflour with a splash of cold water and stir into the chasseur. Heat over a low flame for 3-4 minutes or until thickened. Scatter with the parsley, and serve spooned over the cheesy mash.