Swedish Style Creamy Dill Chicken

a) Heat a drizzle of oil in a frying pan on high heat.

b) Once the oil is hot, lay the chicken into the pan, skin-side down.

c) Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side. 

c) Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Pop a small saucepan on medium-high heat with a drizzle of oil.

b) When hot, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins.

c) Meanwhile, give the chicken frying pan a quick wipe and return to a medium-high heat with a drizzle of oil.

a) Add the cabbage and stir-fry for 2 mins.

b) Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. 

c) When the mushrooms are cooked, stir in the creme fraiche, white wine stock paste and water for the sauce (see pantry for amount). Stir and simmer until thickened, 2-3 mins.

d) Remove from the heat and cover with a lid to keep warm.

a) While everything cooks, roughly chop the dill (stalks and all).

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

c) When the cabbage is cooked, stir in the butter (see pantry for amount) until melted, remove from the heat and cover with a lid.

d) Stir half the dill into the mushroom sauce. Add a splash of water if you think it needs it.