Ingredients

2 large onions, chopped

2 rashers smoked back bacon, chopped

8 chicken pieces (thighs, legs etc.)

2 tbsp plain flour

500ml white wine

500ml chicken stock

2 tbsp tarragon vinegar

1 tsp dijon mustard

A bunch of tarragon

A handful of button mushrooms, chopped

Preparation Method

Preheat the oven to 180c.

Sauté the onions and bacon in butter, then add the chicken and brown all over.

Add the flour to absorb all the juices then pour over the wine and stock.

Add the tarragon vinegar, mustard, chopped tarragon and mushrooms.

Cover then place in the oven for 1½ hours.