About the Recipe
This classic French dish is a winner as an easy supper that is good enough to give to guests.
Ingredients
4 Skinless Chicken Breasts, each cut into two
Sea Salt & Freshly Ground Black Pepper
30g Plain Flour
2 Tbsp Rapeseed Oil
120 g Unsalted Butter
120g Pancetta
150g Button Mushrooms
150g Shallots, peeled and left whole
30g Caster Sugar
180ml White Wine
300ml Chicken Stock
2 Tbsp Tomato Puree
20g Tarragon, leaves picked and chopped finely
4 Tomatoes, skinned, de-seeded and chopped finely
20g Parsley, leaves picked and chopped roughly
Preparation
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