Cosy Chicken in Mushroom Sauce

Bring a large saucepan of water to the boil with ½ tsp salt for the potatoes. 

When the oven is hot, roast the carrots and chicken on the top shelf until cooked through, 25-30 mins. Turn the carrots halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. 

Add the garlic parcel to the same tray to roast until soft, 10-12 mins, then remove and set aside.

While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms, season with salt and pepper, then stir-fry until golden, 4-5 mins.

Pour in the water for the sauce (see pantry for amount) and bring to the boil, then stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Reduce the heat to medium-high and allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Add a splash of water if it's a little thick, then remove from the heat.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.