Recipe
SERVES FOUR
INGREDIENTS
- 50g butter
- 8 French eschallots (small brown onions) peeled, left whole
- 1 clove garlic, peeled and chopped
- 3 rashers of bacon, cut into strips
- 8 whole chicken thigh fillets (free range/organic if possible)
- 3 tbsp of white wine
- 100g small button mushrooms
- 1 tsp of dried 'French' tarragon leaves
- 1 400g can of chopped tomatoes
- Half punnet cherry tomatoes cut in half
- Pinch of sea salt
- Freshly ground black pepper
- Half bunch fresh parsley picked and roughly chopped
METHOD
- In a large fry pan, melt the butter andgently fry the onions, garlic and bacon for one to two minutes.
- Add the chicken and brown slightly. When brown, add the white wine, mushrooms, tarragon, tinned and fresh tomatoes.
- Simmer for around 5 minutes, taste and season accordingly with salt and pepper.
- Place a lid on the pot, turn the gas down to a low simmer and cook for around 30 to 40 minutes.
- Stir often to prevent the chicken sticking to the base of the pan.
- Serve with a garnish of freshly chopped parsley. It’s excellent with creamed or baked potato.
