This lovely classic French dish is halfway between a sauté and a stew; Pink Lady apples and the wine, herbs and mushrooms of the Maine-et-Loire region create a warming supper for everyday eating or entertaining even on the other side of the channel.

Serves: 4
Preparation time: 20 minutes
Cooking time:  45 -50 minutes

You’ll need:

1 whole chicken (preferably free range) jointed or 8 chicken joints, i.e., thighs/drumsticks
1 tbsp olive oil
20g butter
2 cloves garlic, peeled and crushed
4 shallots, peeled and halved
100g chestnut mushrooms, halved
4 tbsp red wine vinegar
150ml Rose d’ Anjou or any French dry white wine
1 tomato, finely chopped
1 Pink Lady apple, halved, cored and cut into slices
2 tbsp flat leaf parsley, finely chopped
4 tbsp crème fraiche (optional)
1-2 tbsp tarragon, plus extra for garnish, finely chopped

What to do:

Pre heat oven 180C˚/160C˚ fan/Gas 4. 

Heat the olive oil in a large frying pan, cook the chicken pieces over a high heat until golden brown, turning at regular intervals, approximately 5-7 minutes.  Remove the chicken from the frying pan and place it in an ovenproof casserole dish. Discard all but 1 tablespoon of the fat from the frying pan.

Add the butter, garlic, shallots and mushrooms to the frying pan and allow to cook for a few minutes, stirring. Remove the contents and add to the casserole dish with the chicken.

Pour the vinegar into the frying pan and simmer for a few seconds then add the wine and bring to the boil for a couple of minutes, reduce the heat and add the tomato, Pink Lady apple and herbs and season to taste. Pour the mixture over the chicken in the casserole, cover with a lid and cook for 35-40 minutes until the chicken is juicy, tender and piping hot.

Stir in the crème fraiche, if using, and sprinkle with the extra tarragon. 

Serve with sauté potatoes and Tenderstem broccoli or a rocket salad

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