This classic French dish is a winner as an easy supper that’s good enough to give to guests. Serve it with a crisp green salad.
Ingredients
- For the chicken
-
- 1 x 1.5kg/3lb 5oz
chicken, cut into 8 pieces - salt and freshly ground black pepper
- 50g/2oz
plain flour - 2 tbsp
olive oil - 115g/4oz
butter - 110g/4oz smoked streaky
bacon, sliced into lardons - 150g/5½oz button
mushrooms - 150g/5½oz
shallots, thickly sliced - 55g/2oz
caster sugar - 175ml/6fl oz
white wine - 300ml/10fl oz
chicken stock - 2 tbsp
tomato purée - 2 tbsp
tarragon, finely chopped - 2
tomatoes, skinned, seeded and chopped - 4 tbsp flat leaf
parsley, finely chopped
- 1 x 1.5kg/3lb 5oz
- For the mash
-
- 1 kg/2lb 4oz
floury potatoes, peeled and cut into chunks - 115g/4oz
butter - 125ml/4fl oz full fat
milk
- 1 kg/2lb 4oz
Preparation method
-
Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
-
Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
-
Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
-
Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
-
Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
-
Meanwhile, 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 the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
-
Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
-
When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
-
Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.