Tuscan Chicken Stew with Mashed Potatoes

Bring water to a boil for the potatoes. Peel and chop the potatoes. Boil until tender in salted water.

Peel and finely chop the onion and garlic. Drain the olives and halve them if desired.

Drain the sun-dried tomatoes, saving 2 tbsp of the oil. Slice the tomatoes.

Heat a frying pan with the reserved tomato oil. Add the chicken and fry, turning for 4-5 minutes.

Add the onions, sun-dried tomatoes, and olives to the pan. Season with salt, black pepper, dried herb mix, and white wine vinegar. Continue frying for a few minutes.

Pour in the cooking cream, rinse the package with water, and add it to the pan. Bring to a boil and simmer for about 5-8 minutes.

Drain the cooked potatoes well. Mash with a masher, mixing in the butter, and add more salt if needed.

Serve the chicken stew with the crushed potatoes.