Ingreadient :

• 25ml veg oil
• 1 x 2kg chicken, portioned into 8- 10 portions
• 100g bacon lardons
• 200ml French white wine
• 500ml chicken stock
• 1 shallot, peeled and diced
• 2 tomatoes, chopped
• 2 tbsp tomato puree
• 25g butter
• 200g chestnut mushrooms
• 100g frozen onion pearls
• Salt and pepper
• 3 tomatoes, de-seeded and diced
• 1 small bunch tarragon

Mash

• 800g cooked riced potato
• 100g Butter
• 100ml Double cream

Direction :

1. Preheat the oven to 200c
2. Fry the chicken in oil and butter in a fry pan until it is coloured. Season and then transfer to a casserole dish or pan.
3. Add the bacon, shallots, tomato puree, and mushrooms to the fry pan and then cook for 2 minutes.
4. Add the wine and bring it to the boil, then add the stock and half of the tarragon. Pour over the chicken and then put it into the oven for forty- five minutes to an hour.
5. Fry the pearl onions in a knob of butter until coloured, add to the chicken with the rest of the tarragon, and the tomato concasse. Give a big stir.
6. For the mash, warm the potatoes with the cream and butter. Season and serve with the chicken.