Peal your favourite root vegetables for the mash. I use celeriac, potato and carrot mix. Boil in salted water until cooked.
While your root vegetables boiling, chop 1 onion and place it in frying pan. Cook until golden brown, add chopped prunes and Knorr pot. Cook on low heat for about 10min. Leave to cool.
Place each thigh between two cling film sheets. Season with salt and pepper. Pound the thighs flat. Stuff with the prune mix, roll and secure with toothpicks.
Heat the pan. Fry chicken thigh rolls on the pan for about 1 min on each side. Place in oven dish. Combine pan juices with single cream and bring to boil and cook for few minutes until sauce thickens.
Pour creamy sauce over the chicken and place it into the preheated (180C) oven for about 20min.
Drain root vegetables. Place back into the pot. Mash vegetables as smooth or as chunky depending on how you like it.
Add butter, salt and pepper to taste.
Serve sweet and creamy chicken thighs on the root mash.
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