Ingredients

  • 1 x 2kg chicken, cut into 8-10 portions
  • 100g bacon lardons
  • 200ml French white wine
  • 300ml chicken stock
  • 1 shallots, peeled and diced
  • 2 tablespoons tomato puree
  • 25g butter
  • 200g Chestnut mushrooms
  • 500ml stock
  • 25ml olive oil
  • Salt and pepper
  • 3 tomatoes, deseeded and diced
  • 1 small bunch tarragon
To serve:
  • Mashed potatoes

Method

Pre-heat the oven to 200°C

Add the oil and butter to a casserole and place over a medium heat.

Fry the chicken until it is coloured then season.

Add the bacon, shallots, tomato puree and mushrooms then cook for 2 minutes.

Add the wine and bring it to the boil, then add the stock followed by half of the tarragon. Put into the oven for forty-five minutes.

Finish the chicken with fresh tarragon and serve with the mashed potatoes.

Ingredients

  • 1 x 2kg chicken, cut into 8-10 portions
  • 100g bacon lardons
  • 200ml French white wine
  • 300ml chicken stock
  • 1 shallots, peeled and diced
  • 2 tablespoons tomato puree
  • 25g butter
  • 200g Chestnut mushrooms
  • 500ml stock
  • 25ml olive oil
  • Salt and pepper
  • 3 tomatoes, deseeded and diced
  • 1 small bunch tarragon
To serve:
  • Mashed potatoes

Method

Pre-heat the oven to 200°C

Add the oil and butter to a casserole and place over a medium heat.

Fry the chicken until it is coloured then season.

Add the bacon, shallots, tomato puree and mushrooms then cook for 2 minutes.

Add the wine and bring it to the boil, then add the stock followed by half of the tarragon. Put into the oven for forty-five minutes.

Finish the chicken with fresh tarragon and serve with the mashed potatoes.