Recipe

Ingredients

- 1 whole chicken, cut into 6 pieces
- 200g swiss brown mushrooms, cleaned and cut into quarters
- 2 shallots, diced
- 50g butter
- 300ml chicken stock
- 2 tomatoes, skinned and diced
- 1 tbsp tomato paste
- 1/2 can chopped tomatoes
- 4 tbsp flour
- 200ml white wine
- 30ml olive oil
- 1 tbsp dried tarragon (or fresh)
- Salt and pepper
- Parsley
- Mash for serving

Method

1. Start by cutting your chicken into 6 pieces; breasts, drumsticks and thighs (you could also just use bone in skin on chicken thighs).
2. Season 2 tbsp of flour with salt and dust your chicken pieces in the flour, shaking off any excess.
3. In a large deep fry pan or Dutch oven, add the oil and put it over medium-high heat. Place your chicken skin side down into the oil but be careful not to heat the oil up too much or you won't have enough time to render the fat. Cook the chicken skin side down over medium-low heat for 11-12 minutes or until you have beautiful golden skin.
4. Once your skin is lovely and golden, flip the chicken add the butter and seal the underside for 3-4 minutes, remove from the pan and set aside.
5. In the same pan you just took the chicken from, sweat your shallots for 3-4 minutes or until just translucent. Next, add the mushrooms and saute for 3-4 minutes.
6. Sprinkle 2 tbsp of flour over the mushrooms and cook for 1-2 minutes.
7. Deglaze the pan with the white wine followed by the chicken stock.
8. Add your canned chopped tomatoes, tarragon and tomato paste to the pan and stir well.
9. Add the chicken back into the pan and simmer for 10-12 minutes or until the sauce has a perfect consistency.
10. Finally, just before serving add your diced fresh tomato and parsley.
11. Serve with mashed potatoes and enjoy!

свернуть