Preheat your oven to 200°C.

Place the potatoes into a large pan and cover with cold water. Bring up to a boil and cook until tender, about 15 to 20 mins.

While the potatoes cook, prepare the chicken. Place the thighs skin-side down in a cold frying pan and place over a medium heat.

After about 6 or 7 mins, once the skin is golden brown, flip the thighs over and place the pan into the oven for 10 mins.

Check the chicken is cooked through, place onto a tray and then turn off the oven and allow it to keep warm. Set the frying pan aside.

Meanwhile, grate the cheeses. Once the potatoes are tender, drain and use a tea towel to rub off the skins.

If you have a potato ricer, that’s the best way to get a smooth mash. If not, just mash them really well with a masher.

Put the potatoes back into the pan and place over a low heat. Add the milk and crème fraîche and grate in the garlic.

Now add the cheese a handful at a time, stirring well. Once all of the cheese is added, keep mixing hard until the cheese is all melted and the mix is smooth.

It will become very stringy when you lift out the spoon. Taste, add salt and pepper if needed.

Finally, make the gravy by placing the pan you cooked the chicken in over a medium heat. Add 2 tbsp of flour and cook out until lightly golden.

Add the vinegar, let it evaporate then pour in the stock a little at a time, whisking constantly. Simmer for a minute, then turn off the heat.

Plate up a few big spoons of the mash, followed by a couple of chicken thighs and finally pour over the gravy. Great with a crunchy green salad.