8 pieces of chicken with skin on (you can choose thigh, drumstick or breast)
salt and freshly ground black pepper
80g plain flour
2 tbsp oil
100g streaky bacon, sliced
150g button mushrooms
2 shallots, sliced
2 cloves of garlic chopped
150ml white wine
300ml chicken stock
2 tbsp tomato purée
2 tbsp tarragon, finely chopped
400g tinned tomatoes
4 tbsp flat leaf parsley, finely chopped
Preheat your oven to 180C.
Dust the chicken in the seasoned flour and fry on the hot pan with oil and butter until golden brown. (Note you are only sealing the chicken and not cooking it fully and if you are coeliac you can omit the flour) Place in a casserole dish and set to once side until the sauce is prepared.
To the same pan, add the bacon and button mushrooms and cook until mushrooms are golden brown.
Add the shallots and garlic and de-glaze with the white wine.
Reduce the heat and cook for a few minutes and add the chicken stock, chopped tarragon, tomato puree and tinned tomatoes.
Once warmed through, season with black pepper and pour over the chicken and place in the hot oven and cook for 35-40 minutes or until the chicken is cooked thoroughly and the sauce is reduced.
Check for seasoning and serve with chopped parsley and buttered mash potato.