Instructions

1. Combine flour with salt and pepper in a shallow dish. Cover chicken pieces in flour mix and set aside.
2. Heat a large casserole dish on medium high heat and add olive oil. Fry chicken pieces on all sides until golden. Remove chicken and set aside.
3. Add shallots and mushrooms and fry until mushrooms start to colour. Lower heat to medium low and add garlic. Cook for about 1 minute.
4. Empty tomatoes into a medium sized bowl and crush tomatoes with your hand. Return chicken pieces to the pan and pour over stock, wine and crushed tomatoes.
5. Cover dish with lid and leave to simmer for 1 hour.
6. Before serving, check seasoning and add tarragon then cook for about 2 minutes.
7. Serve chicken chasseur with mashed potatoes, steamed vegetables and chopped parsley. Will keep for up to 3 days in an airtight container in the fridge. To re-heat, place chicken and sauce in a saucepan over medium high heat. Leave to heat up, stirring occasionally, for about 15 – 20 minutes.