Ingredients

• 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
• 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

Directions

• 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.
• Add the tomatoes
• flatleaf parsley and season to taste with salt and pepper.
• Simmer for a further two minutes.
• For the mash
• place the potatoes into a pan of cold
• salted water and bring to the boil.
• 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.
• Mash thoroughly
• then add the butter and milk and beat to form a smooth mash.
• Season to taste with salt and black pepper.
• Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.