Chicken stew with carrots and mashed potatoes

Ingredients (serves 4)

• Skinless chicken thighs (raw)600 g
• Carrot300 g
• Onion150 g
• Potatoes (raw)800 g
• Milk 2.5%150 ml
• Rapeseed / sunflower oil10 g

Also: Bay leaves, thyme, parsley, salt, pepper, water

Method

1. Get ready: cut the chicken thighs (600 g) into 3 cm pieces, the onion into half-rings and the carrots (300 g) into rounds. Peel the potatoes (800 g) and cut them into large chunks.
2. Heat the oil (10 g) in a pot over medium heat. Brown the chicken for 5–6 min, until browned on all sides. Add the onion and carrots and fry for 3 min.
3. Pour in 400 ml water, add 2 bay leaves and the thyme, and season lightly with salt. Bring to the boil over high heat, then simmer, covered, over low heat for 35 min.
4. While the chicken simmers, cover the potatoes with water, season lightly with salt and cook over medium heat for 20 min, until a knife slides in easily. Drain.
5. Warm the milk (150 ml) over low heat for 1–2 min so it's warm but not boiling. Pour it over the potatoes and mash until smooth.
6. Check the chicken: a piece cut open should not be pink inside and the juices should run clear (or a thermometer reads 75 °C). Remove the bay leaves.
7. Spoon the stew over the mash and sprinkle with parsley. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.