Season the chicken with salt & pepper and coat with flour
Fry chicken pieces skin-side down in olive oil for 1-2 minutes until golden-brown, then turn and fry on the other side.
Heat another frying pan over a medium heat and add half the butter. When the butter is bubbling add the button mushrooms and fry until golden. Add them to the chicken which should be in a deeper pan/casserole dish.
Add the remaining butter to the pan used to fry the mushrooms then add the shallots/onions and the caster sugar and fry for 2-3 minutes until the shallots/onions are cooked and caramelised.
Add the wine and bring to the boil.
Pour this mixture over the chicken, then add the stock, tomato purée and tarragon. 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 and thickened slightly.
Add the tomatoes, flatleaf parsley and more chopped tarragon and season, to taste, with salt and freshly ground black pepper.
To serve, place two pieces of chicken or a whole breast onto each plate. Pour more sauce over chicken and serve with delicious mashed potatoes.
For the mashed potatoes
1kg Rooster potatoes peeled, cut into chunks
salt and freshly ground pepper to season
For the chicken
1.5kg chicken (approx four breasts or 8 thigh/leg pieces)
salt and freshly ground pepper to taste
50g plain flour
2 tbsp olive/vegetable oil
75g small/button mushrooms
150g shallots quartered (or onions)
40g castor sugar
175ml dry white wine
350ml chicken stock
3 tbsp tomato puree
small handful fresh tarragon chopped
2 tomatoes, peeled & chopped
2 tbsp fresh parsley finely chopped
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