Ingredients

The following ingredients have 4 Servings
  • 1.5kg/3lb 5oz chicken, cut into eight pieces
  • salt and freshly ground black pepper
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 110g/4oz butter
  • 110g/4oz smoked streaky bacon, sliced into 1cm/½in pieces
  • 125g/4½oz shallots, thickly sliced
  • 150g/5½oz chestnut mushrooms
  • 2 tbsp tomato purée
  • 175ml/6fl oz white wine
  • 400ml/14fl oz chicken stock
  • 1 small bunch tarragon
  • 3 tomatoes
  • 2 tbsp finely chopped flatleaf parsley
  • sea salt
  • freshly ground white pepper
  • 1kg/2lb 4oz floury potatoes, peeled and cut into chunks
  • 125g/4½oz butter
  • 125ml/4fl oz double cream
  • freshly ground white pepper

Instruction

  • For the chicken, season the chicken with salt and black pepper then toss in the flour to just coat.
  • Heat a large pan until hot, add the oil, a knob of the butter and half the chicken and fry skin side down for 3-4 minutes until golden-brown.
  • Turn and fry on the other side for another 1-2 minutes, then remove from the pan. Repeat with another knob of butter and the rest of the chicken.
  • Add another knob of butter and the bacon and fry until golden-brown then add the shallots, mushrooms and tomato purée and fry for another couple of minutes.
  • Add the wine and bring to a simmer, gently scraping up any cooked on bits from the bottom of the pan.
  • Add the stock then return the chicken to the pan with half the tarragon and bring to a boil.
  • Reduce the heat to a simmer, cover and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced.
  • While the chicken cooks, skin and seed the tomatoes. Bring a pan of water to the boil, take out the stalk of the tomato and make a cross on the bottom.
  • Drop the tomatoes into the water and simmer for 10-15 seconds until the skin starts to peel away.
  • Lift straight out into a bowl of iced water and peel off the skin.
  • Cut the tomatoes into quarters and remove the seeds then cut into small dice. Roughly chop the remaining tarragon.
  • Add the tomatoes, flatleaf parsley and tarragon then check the seasoning.
  • For the mash place the potatoes into a pan of salted water and bring to the boil.
  • Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  • Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture.
  • Pass through a potato ricer back into the pan (or mash with a fork) then add the butter and cream, beating to form a smooth mash.
  • Season with salt and white pepper.
  • Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash.