Begin by prepping the veg, this recipe calls for 8 garlic cloves so we're going to finely chop those, the chilli, coriander, parsley and mushrooms. Then set aside.
To the chicken add the dry spices: dried parsley, garlic powder, salt, pepper and paprika and onion seasoning. As well as some of the garlic, all of the coriander and red chilli we just prepped. Massage well into the chicken. Set that aside to marinate, if you're marinating the chicken the night before then even better!
Wash your potatoes throughly to remove any dirt, do not peel your potatoes as the skin prevents the potatoes from absorbing any water, prevent soggy gluey mash!
Add them to a pot of salted cold water, do not use boiled water from the kettle as the potato's will cook unevenly, you want to instead allow the cold water to come up in temperature on the hob gradually
Turn the heat to a medium-high, once the water come up to the boil, turn the heat down to a medium low and allow the potatoes to cook until tender which takes about 15-25 minutes.
Whilst the potatoes are boiling we'll move onto cooking the chicken: pan-fry your chicken for about 6-7 minutes on each side on a medium-low heat.
Next drain the potatoes and allow them to sit in a colander to allow any excess moisture to evaporate for 5 minutes.
Check on your chicken and once cooked, remove from the pan. In the same pan that we used for the chicken, add the butter for the mushroom sauce and the remaining garlic, parsley and mushrooms. Stir well and sauté on a medium heat until golden brown.
Going back to the potatoes, add the drained potatoes 1-2 at a time into your ricer, the skins come right off in the ricing process so don't worry about them! Make sure you rice the potatoes into a large bowl.
Going back to the mushroom sauce, add in the stock, cream, paprika, salt, pepper and parmesan. Stir well and turn down to the lowest setting on your hob to keep the sauce warm.
Going back to the mashed potatoes: in a microwave safe jug, add your butter and milk and heat until hot, about 1½ to 2 minutes.Stir in your hot butter and milk mixture a little at time and mix the mash with a spatula. You might not need all the liquid, depending on how you like the consistency of your mash. Don't forget to season with salt and pepper! For the green beans you can par cook them however you like.I like to blanch mine in boiling water for 3-4 minutes then put into ice cold water to stop the cooking process. Once all the other components of the dish are ready I'll finish them in the pan with a squeeze of lemon, finely chopped garlic and a drizzle of oil. Alternatively, instead of blanching them hot water you can steam them in the microwave using a steamer!
