French Onion Chicken with Mash & Green Beans

Steps

1. Bring a full kettle to the boil.
2. Dice potatoes and parsnip and chop spinach. Add potatoes and parsnip to a medium pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth. Stir through spinach and season to taste with salt and pepper.
3. Thinly slice onion. Heat oil in a medium fry-pan on medium-high heat. Cook onion and sugar with a pinch of salt for 8-10 minutes, until soft and caramelised. Transfer onion to a bowl and reserve pan.
4. Pat chicken dry and slice into 2cm strips. Season with salt and pepper and toss with braising herbs and flour. Grate cheese and set aside.
5. Return pan to medium-high heat with oil. Cook chicken for about 2 minutes on one side, until golden. Turn chicken and return onion to pan along with beef stock. Sprinkle with cheese and cook for about 5 minutes, until chicken is cooked through and cheese is melted. Season to taste with salt and pepper.
6. Add green beans to a medium heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes, before draining. Season to taste with salt and pepper.
7. Mash topped with chicken, beans and onions on the side.