Next level chicken chasseur

Method

• step 1

  Season the chicken all over generously with salt and pepper. If you have time, do this a few hours or up to a day ahead, and chill. Heat the oven to 200C/180C fan/gas 6. Slice the mushrooms and finely chop the shallots and garlic, and set all three aside separately. Melt the butter in a large, wide, flameproof casserole or ovenproof frying pan until foaming. Add the chicken thighs, skin-side down, and spend a good 10 mins browning the skin well, using tongs to turn the thighs and crisp the sides if needed – you want them deep golden. Flip and brown on the fleshy side for another 8-10 mins, then use tongs to lift onto a plate, leaving the fat behind. While the chicken cooks, pick the leaves from the tarragon and parsley and roughly chop. Tie the parsley stalks, thyme sprig and bay together.

• step 2

  Fry the sliced mushrooms in the pan for 5-6 mins until well coloured and their moisture has cooked off, then add the shallots and garlic, and cook for a few minutes more. Stir the flour into the vegetables and cook for a few minutes to form a sticky paste, then stir in the tomato purée and toast for 2 mins.

• step 3

  If using brandy, pour it in and let it simmer down, or light it to flambé it if you feel like being fancy (do this carefully!). Pour in the wine and reduce to a thick paste again. Gradually pour in the stock and stir well to make a smooth sauce, then add the soy sauce, if using, and nestle in the herb bundle. Add the chicken thighs to the pan, skin-side up, cover and cook in the oven for 40 mins until the chicken is tender. Let stand for 5 mins, then scatter over the chopped parsley and tarragon, and bring the dish to the table to serve alongside buttery mash or roast potatoes, if you like.