A quick, and slightly different take on the yummy classic. Enjoy!

Ingredients

• 1 tsp olive oil
• 25g butter
• 4 Chicken Breasts
• 1 Brown Onion, chopped
• 2 garlic cloves , crushed
• 200g chestnut mushrooms, cut in half or sliced
• Small Glass Red wine
• 2 tbsp tomato purée
• 2 tarragon sprigs
• 150ml chicken stock
• 1 x oven bag – Like these, Baco Foil Oven Bags

For the Champ

• 1kg potatoes, peeled
• ½ Pint milk
• 85g Butter
• salt and pepper, to season
• 1 large bunch spring onions, finely chopped

Method

1. Preheat oven to 180°C (160°C for fan oven).
2. Mix the puree, stock and red wine together, and set aside.
3. Add the rest of the ingredients to the bag, and gently our puree mixture in.
4. Close the bag at the end using the tie.
5. Mix together by gently massaging  the ingredients.
6. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag!
7. Place dish on the bottom shelf of the oven. This ensures there is enough room for the bag to expand.
8. Cook for 45-50 minutes.

9. Meanwhile, boil the potatoes in salted water until soft.

10. Drain and remove from the pan. Mash thoroughly.

11. Boil the milk and add to the potato, together with the spring onions.

12. Add the butter. Stir, until well combined.

13. Remove from the chicken from the oven, and allow to stand for roughly 2 minutes before opening.
14. Serve with the mash, and veg.

❤

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