Gourmet Chicken Marbella with Garlic Butter Mash & Double Chocolate Skillet Cookie

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Set aside a large baking dish.
2. Cut prunes in half and pat chicken dry. Combine prunes, chicken, first measure of thyme, capers, olives, red wine vinegar and white wine reduction in reserved baking dish. Season with pepper and set aside to marinate (optional, see tip).
3. Arrange chicken skin side up. Drizzle olive oil and sprinkle brown sugar over chicken. Cook for 35-40 minutes on upper oven rack, until chicken is cooked and skin is golden brown.
4. Trim ends from carrots. Toss with second measure of thyme, honey and olive oil on a lined oven tray. Cook on lower oven rack below chicken for 25-30 minutes, until tender and golden brown. Season to taste with salt and pepper.
5. While carrots are cooking peel and dice potatoes and add to a medium pot. Cover with hot tap water and a pinch of salt and cook on high heat for 15-20 minutes, until very tender. Drain potatoes well and return to pot with garlic butter and milk. Mash until smooth and season to taste with salt (see tip).
6. Carefully remove chicken from baking dish and carve, reserving cooking juices to serve.
7. Garlic butter mash topped with chicken and carrots. Spoon over cooking juices.
8. Turn oven down to 190°C (or 170°C fan bake). Set aside an oven-proof fry-pan or a baking dish (measuring about 15-20cm in diameter). Melt butter and chop chocolate chunks in half. Place cookie mix into a large bowl, add melted butter and milk. Mix gently to combine. Transfer mixture to prepared pan/dish, spreading out with the back of a spoon if needed and sprinkle over chocolate.
9. Bake for 16-20 minutes or until lightly browned, the centre should still be slightly gooey. Serve cookie with several scoops of ice-cream (optional).