60 g unsalted butter
6 skinless boneless chicken thighs, cut into bite-sized pieces
80 g smoked pancetta, cut into small pieces
2 large onions, sliced
40 g Golden Cloud Flour
500 ml chicken stock
3 tbsp finely chopped tarragon
2-3 tbsp Colman's Mustard
4 tbsp double cream
2 x 450 packs fresh prepared mashed potato
Drizzle of olive oil
- Melt 20 g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 minutes until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
- Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 minutes until softened, then stir through the flour and cook for another 2 minutes. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 minutes. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 minutes until the sauce is thickened.
- Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 minutes or until the top is golden and bubbling.