Chicken Chasseur

Directions

• With a sharp knife, make a criss cross at the tip of each tomato. Put the tomatoes in a deep pan and cover with boiling water. Let stand for 2-3 minutes. Peel the tomatoes and set aside.
• Dry the chicken thighs or legs with kitchen paper and fry in a little vegetable oil until browned all over. Remove from the pan and set aside.
• Remove any excess oil and fry the lardons on low heat until the fat has rendered. Add the chopped onions and fry until softened. Add the chopped garlic, quartered tomatoes and quartered mushrooms. Sweat for 3-4 minutes. Add a splash of white wine or sherry and cook for a minute to let the alcohol evaporate.
• Stir in the tomato paste, add the chicken stock, salt and pepper to taste and put the chicken back in the pan. Cover with a lid and cook on low heat for 15 minutes. Take off the lid and cook for further 15 minutes. Break down the tomatoes with a fork to thicken the sauce. Add some Worcestershire sauce, check the seasoning and add salt and pepper, maybe half a teaspoon of sugar, as needed.
• Just before serving, stir in chopped parsley or tarragon. Serve with roast new potatoes or mash and green vegetables.