You will need:
- 1 whole chicken
- 3 tbsp olive oil
- 25 g shallots, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 tbsp white wine
- 120 g small mushrooms, thinly sliced
- 2 tomatoes, deseeded and chopped
- 100 ml chicken stock
- 2 tsp fresh tarragon
- a knob of butter
- salt and pepper
Step 1:
This recipe only uses 2 breasts of the chicken but if you want to cook the quarters as well just give them more time to cook. Start by taking off the quarters then the breast and then the tip of the wings. Leave as much skin as possible on the breast.
Step 2:
Set the oven to 220ºC (425ºF/ gas mark 7)
Step 3:
First pour on a little olive oil then season generously on both sides with salt and pepper.
Step 4:
Heat the pan to medium and fry ONLY the skinned side of the chicken for 2-3 minutes or until light brown.
Step 5:
When lightly brown, transfer the pan to the oven and continue to cook for 15 minutes.
It is best to place the pan on the floor of the oven.
Step 6:
After 15 minutes, turn the chicken over and cook for a further 2 minutes.
Step 7:
Meanwhile start preparing the sauce. Put the olive oil into the frying pan and heat for a few minutes then add the mushrooms and a knob of butter.
Step 8:
Add the shallots to the heated oil and sauté for a minute or two then add the garlic and season with salt and pepper.
Step 9:
Pour in the white wine and allow to cook for about half a minute.
Step 10:
Add the tomatoes and the chicken stock and continue to stir everything together. Leave the ingredients to simmer and reduce by about a third.
Step 11:
Finally, stir in the fresh tarragon and the knob of butter to complete the sauce.
Serve and enjoy!
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