Step 1

Remove any chicken giblets, then splay open the chicken, breast-side down. To remove the spines, run a finger along the back of the chicken to identify the bone and the soft outer side of the ribcage. Using strong kitchen scissors or a knife, start at the tail end of the chicken and cut along one side of the backbone until you reach the neck end. Repeat on the other side of the backbone. Removed the entire backbone from the chicken and discard.

Step 2

Turn the chicken over so that it's breast-side up. Open it up like a book and press down firmly on the breastbone until the chicken lies flat. Tuck the wings behind the breast to prevent them from overcooking.

Step 3

Preheat air fryer to 350F / 176C.

Step 4

Mix olive oil and dijon if using together and rub over skin side of the chicken. Season with salt and pepper.

Step 5

Place chicken in the air fryer skin side up. Option to line the base of the air fryer with parchment for easier clean up.

Step 6

Cook for 50 - 55 minutes until cooked through and crisp.

Step 7

Add potatoes to a large pan of boiled salted water. Bring to the boil then reduce for to a medium simmer and cook for 15 minutes until soft and fork tender. Drain and pat dry with kitchen paper.

Step 8

Add olive oil or butter and use a stick blender to get the creamiest texture. Season with salt to taste. Option to use a potato masher or fork if you don't have stick blended but this is life changing for your mash!

Step 9

Add the olive oil to a non-stick pan. Heat on a low heat. Add the onions and cook on a low heat for about 8 - 10 mins until caramelised and golden. Don't rush this and turn up the heat to cook faster as they onions won't be as good.

Step 10

Add red wine, herbs, stock, dijon, balsamic and salt and pepper. Simmer on a low heat for about 15 minutes until reduced by 1/3 - 1/Option to thicken. If thickening. Mix a little (start with 1/2 tsp tapioca stash in 2 tbsp of water in a mug) then stir into the gravy. Cook for about two minutes until it thickens to your taste. I prefer to have a jus and just not add the thickener but feel free to thicken if you like a thicker gravy texture.

Step 11

Shred chicken and serve with mash and gravy. Garnish chicken with fresh parsley.