Method

Brown the chicken: Heat the olive oil in a large pan or pot over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pan. Cook until golden brown on all sides (they don’t need to be cooked through yet). Remove the chicken and set it aside.

Sauté the aromatics: Reduce the heat to medium. Add the butter and a drizzle more oil if needed. Add the chopped onion/shallots and cook until softened, about 5-6 minutes. Add the garlic and mushrooms and cook for another 2-3 minutes until the mushrooms are golden.

Add liquid:  Add the chicken stock, fresh/frozen cranberries, dried cranberries, thyme, and rosemary to the pan. Bring the mixture to a simmer.

Simmer the stew: Return the chicken pieces and the chopped chestnuts to the pan. Stir well to combine all ingredients.

Cook to completion: Reduce the heat to low, cover the pot, and let it simmer gently for 20-30 minutes, or until the chicken is tender and cooked through and the chestnuts are soft. If the sauce is too thin, you can raise the heat and cook uncovered for a few minutes at the end to reduce it to a stew-like consistency. At this stage, you can also cook the stew in the oven instead of on the stove. Transfer to an oven proof dish.

Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot with mashed potatoes.

Potatoes

Wash the potatoes but do not peel. Place in a pot and cover with water. Bring to a boil then simmer for 15 mins (or until the potatoes are fully cooked, check with a paring knife). Cooking with the skin on ensures it does not absorb excess water.

Strain immediately and, while its still hot, peel with a knife, holding it with a dry cloth in your hand. Mash them using a potato masher. Add the butter first and mix to melt it then followed by the cream and season with salt.