Mashed potato

A classic accompaniment to any meaty braise is mashed potato, as it soaks up the braising juices while providing a good dollop of carbohydrate. Heat the milk and butter before adding them to the mashed potato to avoid a glue-like texture. For perfect mashed potatoes, use a potato ricer. Steamed or boiled potatoes pushed through a ricer have a fluffiness that cannot be obtained with a masher. ½ head of broccoli, cut into florets 400g can of white beans, drained

Cut the chicken legs through the joint to separate into drumsticks and thighs, then season with salt and pepper. Dredge the chicken in combined cumin and flour, shaking off any excess. Heat the oil in a deep frying pan or casserole dish and brown the chicken on all sides, then set aside. Reduce the heat and cook the onion until soft and aromatic.

Using a potato peeler, cut thin strips of rind from an orange (avoid the pith as it adds a bitter flavour). Cut the strips into matchsticks and add to the onion with the juice of 1 orange, the parsley and chicken stock. Bring to a simmer and return the chicken to the pan. Cover the pan and cook on a low heat for 30 minutes, checking frequently to make sure it does not catch on the bottom (top up with water, if necessary). Alternatively, cook for 30 minutes in a 180°C oven once it has come to a simmer.

Meanwhile, peel the second orange and cut the flesh into segments. Bring a small saucepan of salted water to the boil, then add the broccoli and simmer for 2 minutes. Drain and add to the finished chicken dish with the beans. Serve the chicken with mashed potato or kumara and garnish with the orange segments.

Serves 4.

Wine match: pinot gris.