1 tsp olive oil
1 chicken cut into 10 pieces
14 baby onions peeled left whole
2 garlic cloves , crushed
200g pack small button or chestnut mushrooms cut in half
225ml red wine
2 tbsp tomato purée
2 tarragon sprigs
500ml chicken stock
- Cook time: 60min
- Difficulty: medium
- Serves: 6
Heat the oil and half the butter in a large lidded casserole. Season the chicken, then fry for about 5 mins on each side until golden brown. Remove and set aside.
Melt the rest of the butter in the pan. Add the onion, then fry for about 5 mins until soft. Add garlic, cook for about 1 min, add the mushrooms, cook for 2 mins, then add the wine. Stir in the tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in the tarragon and pour over the stock. Slip the chicken back into the pan, then cover and place into the oven to cook for about 45 minutes .
Remove from the oven allow to cool for 2-3 minutes then serve.