Chicken chasseur (hunter's chicken) with five-minute mashed potatoes

Season the chicken thighs all over with kosher salt and pepper, then dust both sides lightly with flour.

Heat butter and oil in a pan until melted and hot; add the chicken skin side down and brown until golden.

Flip and brown another two and three-quarter minutes, then remove.

Turn the heat down a little, add one sliced medium onion and soften a couple of minutes.

Add two garlic cloves; when fragrant add 8 oz quartered cremini mushrooms, a pinch of kosher salt and pepper, and soften 5 to 6 minutes.

Add about half a cup of white wine and cook a couple of minutes until most of the liquid evaporates.

Stir in two tablespoons of tomato paste, then crushed canned tomatoes, chicken broth, a couple tablespoons of capers with a little of their juice, and a couple of thyme stems; bring toward a boil.

Return the chicken thighs, nestle them in the sauce, cover and simmer at about medium 15 minutes.

For the mashed potatoes, bring chicken broth to a boil with a couple tablespoons of butter; when melted, kill the heat and stir in potato flakes.

Stir in a little olive oil, garlic powder, salt and pepper, sour cream and a little chopped parsley.

Uncover and simmer about 10 minutes more so the chicken finishes and the sauce thickens; a cornstarch slurry is optional for a thicker sauce.

Plate mashed potatoes in a bowl, top with a chicken thigh and onions and mushrooms, and finish with parsley.