Chicken Chasseur

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

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