Mushroom and Red Wine Chicken with Garlic Spinach Mash

Steps

1. a medium pot of salted water to the boil. Bring a full kettle to the boil.
2. Cook potatoes in pot of boiling water for about 15 minutes, until very soft. Drain well and return to pot with garlic, butter and milk. Mash until smooth then fold through spinach. Season with salt and pepper then cover to keep warm.
3. While potatoes cook, heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken for about 3 minutes each side, or until cooked through. Set aside to rest, covered with foil.
4. Place asparagus and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover and leave to cook for 5–6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
5. While asparagus cooks, return fry-pan to medium heat. Add a little more oil (if needed) and cook mushrooms, shallot and second measure of garlic for 3–4 minutes, until soft. Add red wine and simmer rapidly for about 1–2 minutes, until almost all wine is evaporated.
6. Add red wine jus, stir until dissolved and simmer for 1–2 minutes, until thickened slightly. Add chicken to pan, along with any resting juices and stir through parsley. Simmer for 1 minute, to warm through.
7. Divide garlic spinach mash between plates, top with mushroom and red wine chicken and spoon over sauce. Serve asparagus on the side.