Ingredients
Method
- Season the Flour on a large plate
- Toss the Chicken pieces in the seasoned Flour to coat
- Heat a large sauté pan until hot, add the Rapeseed Oil and half the Butter.
- Fry Chicken pieces on each side until brown
- Meanwhile, heat a frying pan until hot.
- Add the remaining 60 g of Butter and fry the Pancetta and Mushrooms until golden brown
- Add the Shallots and Caster Sugar to the Mushroom mix and fry for 2-3 minutes until golden brown and caramelised
- Add the Wine to the Mushroom mixture to deglaze the pan, stirring and then pour the mixture over the Chicken
- Add the Chicken Stock, Tomato Puree and Tarragon and bring to the boil
- Reduce the heat and simmer for 30 minutes or until Chicken is cooked and liquid has reduced a little
- When the Chicken is cooked add the Tomatoes and Parsley
- Check seasoning and serve with mashed potato and fresh seasonal vegetables
Nutrition
Notes
Avoid overcrowding the pan when browning the chicken; doing so can steam the chicken rather than browning it, preventing that lovely golden crust and deep flavour development. Fry in batches if necessary.
When deglazing, ensure the pan is still hot to effectively lift all those delicious browned bits from the bottom – this is where much of the flavour resides! Scrape well with a wooden spoon.
Maintain a gentle simmer, rather than a rolling boil, to ensure the chicken stays tender and doesn't dry out. This also allows the sauce to reduce and thicken gradually, concentrating its delicious flavours.
When deglazing, ensure the pan is still hot to effectively lift all those delicious browned bits from the bottom – this is where much of the flavour resides! Scrape well with a wooden spoon.
Maintain a gentle simmer, rather than a rolling boil, to ensure the chicken stays tender and doesn't dry out. This also allows the sauce to reduce and thicken gradually, concentrating its delicious flavours.