For the Chicken
1 x 1.5kg chicken, cut into 8 pieces
salt and freshly ground black pepper
2 tbsp plain flour
8 tsp/40g Goldenfry Original Chicken Gravy Granules, mixed with 550ml boiling water
2 tbsp olive oil
110g smoked streaky bacon, sliced into lardons
150g button mushrooms
150g shallots, thickly sliced
55g caster sugar
175ml white wine
2 tbsp tomato puree
2 tbsp tarragon, finely chopped
2 tomatoes, skinned, seeded and chopped
4 tbsp flat leaf parsley, finely chopped
For the Mash
1 kg floury potatoes, peeled and cut into chunks
125ml full fat milk
- Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
- Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
- Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
- Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the chicken gravy, tomato purée and tarragon and bring to the boil.
- Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
- Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
- When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.
- Serve two pieces of chicken per person with the sauce spooned over and a dollop of mash alongside.