1 whole chicken (1.2kg), cut into 10 pieces
50ml vegetable oil
40g unsalted butter
4 sprigs thyme
2 sprigs rosemary
6 cloves garlic, bashed
2 bay leaves
1 tsp salt
Large pinch black pepper
4 celery sticks, cut into 2cm pieces
1 tbsp capers
2 piquillo red peppers, halved
5 shallots, cut into 2cm pieces
2 onions, cut into 2cm pieces
1 heaped tsp plain flour
4 plum tomatoes, skinned, seeded, diced
40g tomato purée
1 tsp chopped tarragon
1 tsp caster sugar
250ml white wine
400ml chicken stock
1 tsp chopped thyme
1 tsp Herbes de Provence
Heat a splash of oil in a large pan. Sear the chicken pieces until golden, then remove and set aside.
Add a little more oil and the butter to the pan. Add celery, shallots, onions, thyme, rosemary, garlic, bay leaves, salt, pepper, and sugar. Cook 8–10 minutes until golden.
Stir in the flour and tomato purée. Cook 2 minutes over low heat, stirring occasionally.
Add diced tomatoes, cook 1 minute. Add red peppers, capers, and tarragon, cooking 1 minute more.
Pour in white wine and reduce by half, stirring frequently. Add chicken stock and bring to a simmer for 5 minutes.
Return the chicken to the pan and add the remaining herbs. Cover with a disc of parchment and a lid. Simmer gently for 30 minutes.
Remove from heat, leave to rest for 10 minutes, then serve.
1 whole chicken (1.2kg), cut into 10 pieces
50ml vegetable oil
40g unsalted butter
4 sprigs thyme
2 sprigs rosemary
6 cloves garlic, bashed
2 bay leaves
1 tsp salt
Large pinch black pepper
4 celery sticks, cut into 2cm pieces
1 tbsp capers
2 piquillo red peppers, halved
5 shallots, cut into 2cm pieces
2 onions, cut into 2cm pieces
1 heaped tsp plain flour
4 plum tomatoes, skinned, seeded, diced
40g tomato purée
1 tsp chopped tarragon
1 tsp caster sugar
250ml white wine
400ml chicken stock
1 tsp chopped thyme
1 tsp Herbes de Provence
Heat a splash of oil in a large pan. Sear the chicken pieces until golden, then remove and set aside.
Add a little more oil and the butter to the pan. Add celery, shallots, onions, thyme, rosemary, garlic, bay leaves, salt, pepper, and sugar. Cook 8–10 minutes until golden.
Stir in the flour and tomato purée. Cook 2 minutes over low heat, stirring occasionally.
Add diced tomatoes, cook 1 minute. Add red peppers, capers, and tarragon, cooking 1 minute more.
Pour in white wine and reduce by half, stirring frequently. Add chicken stock and bring to a simmer for 5 minutes.
Return the chicken to the pan and add the remaining herbs. Cover with a disc of parchment and a lid. Simmer gently for 30 minutes.
Remove from heat, leave to rest for 10 minutes, then serve.
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