Spring chicken with champ mash recipe

This delicious chicken recipe is perfect for a gathering of family and friends, while the casserole is wonderful with creamy Irish mash

Ingredients

• 4 chicken breasts, skinned
• 6 chicken thighs, skinned and trimmed of fat
• 2tbsp seasoned flour
• 2tbsp olive oil
• 16 shallots, peeled
• 400g (14oz) baby Chantenay carrots
• 2-3 sticks celery, chopped
• 600ml (1 pint) chicken stock
• A few sprigs of fresh thyme
• Salt and freshly ground black pepper
• 200g (7oz) frozen peas
• A little cornflour, optional

For the champ mash

• 2kg potatoes
• 500g Savoy cabbage
• 150ml milk
• Knob of butter
• 2 chopped spring onions
• Salt and freshly ground black pepper

Method

1. Cut each chicken breast into 4 pieces and each thigh into 3 or 4 pieces. Toss the meat in the seasoned flour. Heat 1tbsp of the oil in a large pan and cook the chicken in 2 batches, for a few mins, until browned all over. Spoon into a flameproof casserole.
2. Heat the rest of the oil in the pan, add the shallots and carrots, and brown them for 5 mins. Add the celery and cook for another couple of mins.
3. Pour in the stock, bring to the boil and transfer the mixture into the casserole. Add the chicken and some thyme sprigs, and season well. Simmer, covered, for about an hour, stirring occasionally.
4. Add the peas and cook for another 5 mins.
5. Thicken with cornflour-and-water paste, if you like a thicker sauce. Take out thyme sprigs. Serve garnished with chopped celery leaves, if you like.
6. FOR THE CHAMP MASH: Peel potatoes, cut into chunks and boil until just tender. Steam shredded Savoy cabbage on top of the cooking potatoes for 5 mins. Dry the potatoes back in the pan, and add the milk. Bring to the boil, add a good knob of butter and season well. Mash until smooth. Stir in the cabbage and some chopped spring onions.