Tom Parker Bowles' chicken chasseur

Author, food critic and son of Camilla, the Duchess of Cornwall, Tom Parker Bowles is here to cook a dish fit for royalty. His classic recipe for chicken chasseur comes from his latest book, the Fortnum & Mason cookbook, and is a tasty twist on a much loved classic.

If you need some inspiration for your Monday night meal, this mouthwatering chicken dish is the perfect choice - fridge to fork in 20 minutes!

Serves: 2

Ingredients

Chicken chasseur

2 corn-fed chicken supremes ( the breasts, skin on, with the wingbone attached)1 tablespoon olive oilSalt and black pepper

For the sauce

50g unsalted butter1 shallot, finely diced2 garlic cloves, finely diced2 plum tomatoes, skinned, deseeded and dicedA pinch of sugar100ml white wine500ml chicken stock120g button mushrooms, halved1 tablespoon chopped tarragon

For the mashed potato

300 floury potatoes, such as Maris Piper50g unsalted butter25ml double cream

180c/gas mark 4

Method

Wrap the potatoes individually in foil and bake them at 200c/gas mark 6 for about an hour, until they are soft all the way through when pierced with a knife.

When they are done, heat the butter and cream in a saucepan until the butter melts. Cut the potatoes in half and scoop out the flesh. Push it through a potato ricer or a sieve into the butter and cream and beat with a wooden spoon until smooth. Season to taste.

Season the chicken. Heat the oil in an ovenproof frying pan, add the chicken breasts, skin side down, and fry until golden. Turn them over and transfer the pan to an oven heated to 180c/gas mark 4. Cook for 10-12 minutes, until the juices run clear when a knife is inserted near the bone. Leave to rest in a warm place for 5 minutes.

While the chicken is cooking, prepare the sauce. Heat 20g of the butter in a pan, add the shallot and garlic and cook gently until soft. Stir in the tomatoes and cook for 5 minutes, then add the sugar and pour the wine. Boil until the wine has almost completely evaporated. Add the chicken stock and boil until reduced by half. Blitz the sauce with a handheld electric blender until

smooth. Add the mushrooms to the sauce and simmer for 5 minutes. Finish the sauce with the chopped tarragon leaves and whisk in the remaining butter to get a good glossy finish. Season to taste.

Place the mash in the centre of 2 shallow serving bowls and place the chicken breasts on top. Finish with the sauce spooned over and around.