Chicken and prune ragout with mashed potatoes

Method

1. Preheat the oven to 200°C/gas 6. Put the onion wedges in a roasting tin and drizzle 1 tablespoon olive oil over them. Roast for 20 minutes, then add the garlic cloves and roast for a further 10 minutes.

2. Meanwhile, using a small knife, slash the top of each chicken breast in a criss-cross fashion, taking care not to cut all the way through. Put the chicken in a shallow dish and pour over the remaining olive oil and 50ml of the red wine. Leave to marinate for 20 minutes.

3. Heat a large non-stick frying pan over a medium-high heat. Remove the chicken from the marinade, add to the frying pan and sear for 2 minutes on each side or until golden brown.

4. Scatter the prunes and thyme over the roasted onions and garlic, then pour over the remaining wine and the stock. Place the seared chicken breasts on top and bake in the oven for 15-20 minutes or until the chicken is cooked through.

5. Serve hot from the oven.