A classic dish of tender chicken cooked in white wine, served with mash.
Ingredients
- For the chicken
-
- 1.5kg/3lb 5oz
chicken, cut into 8 pieces salt and freshly ground black pepper - 2 tbsp
olive oil - 110g/4oz
butter - 110g/4oz
pancetta, sliced into lardons - 1
carrot, diced - 150g/5oz button
mushrooms - 250g/9oz
shallots, thickly sliced - 2
garlic cloves, finely chopped - 175ml/6fl oz
white wine - 275ml/10fl oz
chicken stock - 2 tbsp
tomato purée - 2 tbsp fresh
tarragon, finely chopped - 2
tomatoes, skinned, seeded and chopped - 4 tbsp flatleaf
parsley, finely chopped
- 1.5kg/3lb 5oz
- For the mash
-
- 1kg/2lb 2oz
floury potatoes, peeled and cut into chunks - 110g/4oz
butter - 110ml/4fl oz full-fat
milk salt and freshly ground black pepper
- 1kg/2lb 2oz
Preparation method
-
For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.
-
Turn and fry on the other side for another 1-2 minutes, then remove from the pan.
-
Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.
-
Add the wine and bring to a simmer, stirring to deglaze the pan.
-
Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.
-
Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.
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Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.
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Simmer for a further two minutes.
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For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
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Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
-
Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.
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Mash thoroughly, then add the butter and milk and beat to form a smooth mash.
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Season to taste with salt and black pepper.
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Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.