Chicken chasseur, for 2

1. 1

   Chop the onion and halve any large mushrooms.

2. 2

   Put the oven on to heat to 180C.

3. 3

   Fry the onion in a knob of butter or 1 tbsp vegetable oil in a large, oven-proof high-sided frying pan.

4. 4

   Once the onion has softened, add 1 tsp chopped garlic or 1 chopped garlic clove.

5. 5

   After 1 minute, add the mushrooms.

6. 6

   After 1 minute, add the wine, then stir in tomato puree, and 1 tsp dried thyme and the chicken stock, and bring to the boil.

7. 7

   Lie the chicken pieces on top, skin-side up, season generously with black pepper, and roast in the oven.

8. 8

   Peel the potatoes, and boil for 10 minutes.

9. 9

   Drain, drizzle with oil or fat, and roast for 45 minutes, or until golden and crisp.

10. 10

    When the chicken and potatoes are nearly ready, steam the greens in a pan with a splash of water over a low heat for 10 minutes.

* Per serving · 4 servings · Values may vary.