Pre-heat the oven to 160’C
Heat the oil in a casserole dish and fry the chicken until the skin is golden and turning crispy. – if it starts to stick then use the port to glaze the pan.
Remove the chicken from the pan and fry the onion until browned.
Add the mushrooms and garlic and fry for a further few minutes before stirring in the stock, oregano and mustard.
Arrange the chicken back into the dish, so that the skin of the thighs is above the stock.
Cover and roast in the oven 40 minutes.
In the meantime, cook the potatoes in boiling water for 15-20 minutes until soft.
Strain and then return to the heat to sweat off any excess moisture.
Lightly crush the potatoes and stir through the oil, salt and pepper and lemon juice.
If you chicken isn’t quite cooked divide the potato into 2 ramekins and keep place in the oven until the chicken is ready.
Dish up and serve with some steamed seasonal greens.