Chicken Chasseur

Thickly slice the mushrooms then scrape into a bowl. Halve and finely chop the onion, then peel and finely chop the garlic.

Season the chicken breasts really well with salt and pepper all over. Pour a splash of olive oil into a large, deep frying pan and set over a medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry for 3-4 mins until golden and crisp, then remove from the pan onto a plate.

Pour a glug of oil into the pan and add the mushroom slices. Fry for 5-6 mins until all of the water has evaporated and the mushrooms are caramelising.

Reduce the heat to medium and scrape in the onion along with a pinch of salt. Strip all of the leaves from the thyme sprigs and add to the pan, too. Cook, stirring, for 7-8 mins until the onion has softened.

Add in the garlic and cook for a couple of minutes, stirring every now and again. Pour in the white wine and bubble for a few minutes before pouring in the chopped tomatoes and chicken stock.

Bring up to the boil, reduce to a simmer and cook gently for 20 mins.

Put the chicken into the pan, skin-side up, and simmer for 12 mins until the sauce has thickened and the chicken is cooked through.

Scatter with the parsley leaves and serve with mash.