Ingredients

Method

Season the chicken with salt and pepper and then dredge in the flour to coat the chicken.

Heat a large frying pan and add the oil and a knob of butter. Fry half the chicken pieces in the oil and butter until golden brown then turn over and repeat on the other side. Transfer to a warm plate and repeat the process adding more butter with the other 4 pieces of chicken.

Add the bacon lardons to the pan together with another knob of butter and fry the lardons until they are golden in colour. Now add the shallots, mushrooms and the tomato puree to the same pan and mix together, cook for a few minutes.

Add the wine to the pan and deglaze the pan with the wine. Add the stock to the pan and half the tarragon leaves and bring to the boil.

Reduce to a simmer and cook covered for a further 35-40 minutes. The chicken should be tender and the liquid reduced slightly.

Chop the remaining tarragon and add to the pan together with the tomatoes and parsley. Taste for seasoning and adjust if needed.