Vinegar Chicken with Wholegrain Mustard Mash Recipe - Great British Chefs

Ingredients

• 8 bone-in chicken thighs
• 3 shallots, diced
• 4 garlic cloves, grated to a paste
• 1 tsp tomato purée
• 3 sprigs of thyme
• 2 sprigs of rosemary
• 200ml of cider vinegar
• 400ml of white Burgundy wine
• 500ml of chicken stock
• 1 tsp Dijon mustard
• 350ml of double cream
• oil, for cooking
• salt and pepper, ideally white pepper
• 1kg Maris Piper potatoes, or King Edward potatoes, peeled and cut into chunks
• 50g of butter
• 50ml of milk
• 1 tbsp of wholegrain mustard
• zest of 1 lemon
• sprig of rosemary, needles removed and very finely chopped