Garlic Roasted Chicken with Truffle Whipped Potato & Mushroom Cream

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep & cook potatoes. Cook potatoes in pot of boiling water for about 15 minutes, until very tender. Drain and leave to steam for 1-2 minutes. Return to pot and mash, until smooth. Add a knob of butter, truffle cream and 1/2 tsp salt and whip with a whisk, until smooth and fluffy. Keep warm.
2. Meanwhile, prep & cook chicken. Pat chicken dry, season and coat in first measure of garlic. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 2 minutes each side, until golden. Transfer to a lined oven tray, skin side up and cook in oven for an initial 10 minutes.
3. After chicken has had 10 minutes cook time, add green beans to tray and cook for about 6 minutes, until chicken is cooked through and beans are tender. Rest chicken, covered, before slicing thinly. Reserve any resting juices.
4. Prep mushroom cream. Return reserved pan to high heat with a drizzle of oil. Add second measure of garlic and mushrooms and cook for 2-3 minutes with a pinch of salt, until golden. Remove from heat and stir through sour cream and any chicken resting juices. Season and keep warm.
5. Serve potato and beans topped with chicken and mushroom cream.