CHICKEN CHASSEUR
Steps:
- Season the chicken pieces with salt and freshly ground black pepper, then dredge in the flour to coat. Heat a large, deep frying pan over a medium heat. Add the oil, and a third of the butter and heat until the butter is foaming. Add the chicken pieces and fry skin-side down for 1-2 minutes until golden-brown, then turn the chicken and fry on the other side for another 1-2 minutes. Meanwhile, heat a separate frying pan over a medium heat and add another third of the butter. When the butter is foaming add the button mushrooms and fry, stirring occasionally, until golden-brown all over. Add the mushrooms to the chicken pan. To the pan used to fry the mushrooms, add the remaining third of the butter, the shallots and the caster sugar and fry for 2-3 minutes until the shallots are golden-brown and caramelised. Add the wine and bring to the boil, scraping the base of the pan with a wooden spoon to dislodge any brown bits. Pour the shallots and wine mixture over the chicken, then add the stock, and whole tarragon sprigs. Bring to the boil, then reduce the heat to simmer for 45 minutes to one hour, or until the chicken is completely cooked through and the sauce has reduced slightly. Add the tomato purée, flatleaf parsley and the chopped tarragon and season, to taste, with salt and freshly ground black pepper. Simmer for a further two minutes. Serve with mashed potatoes
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