Pre heat the oven to 200°C.
Fry the chicken in oil and butter in a frying pan until it is coloured. Season and transfer to a bowl.
To the same pan add the lardons, onions and the tomato purée and cook for 2 minutes. Stir through the garlic, chopped tomatoes and bay leaves.
Add the wine and bring it to the boil, then add the stock and half the tarragon. Transfer the chicken back into the pan and cover with a lid.
Put it into the oven for forty- five minutes to an hour. Halfway through add the mushrooms.
For the mash, warm the potatoes with the cream and butter. Season and serve with the chicken sprinkle over parsley and rest of the tarragon.
Pre heat the oven to 200°C.
Fry the chicken in oil and butter in a frying pan until it is coloured. Season and transfer to a bowl.
To the same pan add the lardons, onions and the tomato purée and cook for 2 minutes. Stir through the garlic, chopped tomatoes and bay leaves.
Add the wine and bring it to the boil, then add the stock and half the tarragon. Transfer the chicken back into the pan and cover with a lid.
Put it into the oven for forty- five minutes to an hour. Halfway through add the mushrooms.
For the mash, warm the potatoes with the cream and butter. Season and serve with the chicken sprinkle over parsley and rest of the tarragon.
