Ingredients

• 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 kg/2lb 4oz floury potatoes
• peeled and cut into chunks
• 115g/4oz butter
• 125ml/4fl oz full fat milk

Directions

• 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.