Supplies
- 3 medium tomatoes or a handful cherry tomatoes, sliced
- Extra-virgin olive oil
- 25 grams butter
- 1 garlic clove, crushed
- 3 small shallots, finely chopped
- Handful fresh tarragon, roughly chopped
- 100 grams chanterelles
- 2 large portobello mushrooms, cleaned, sliced
- 50 grams chestnut mushrooms, cleaned, halved
- Bunch flat-leaf parsley, leaves, finely chopped
- 1-2 teaspoons white wine or tarragon vinegar
- 8 free-range chicken thighs, skin on
- 150 milliliters white wine
- 80 grams kalamata olives, pitted and sliced
- 500-700 milliliters chicken stock or water
- 400 grams tinned cannellini beans, drained and rinsed
Steps
- Preheat the oven to 180°C. Place the tomatoes in a roasting tray, coat them
- In 1 tablespoon of olive oil, and season. Roast
- For 15-20 minutes, until they are
- Concentrated and aromatic. Heat a
- Large heavy-based frying pan or
- Ovenproof casserole, add the butter,
- Garlic and half the chopped shallots,
- And cook for about 2 minutes, until
- They start to soften. Add the tarragon,
- Mushrooms, a pinch of salt and a grind
- Of pepper. Sauté for 5 minutes, until
- Golden. Transfer to a bowl, and remove
- The tomatoes from the oven.
- Stir the chopped parsley and 1 teaspoon of
- Vinegar into the mushrooms. Heat 1
- Tablespoon of olive oil in the frying pan, over
- A medium-high heat. Add the chicken
- Thighs, skin-side down, and fry until
- Golden, turning them once or twice to
- Brown them evenly. Transfer to a plate.
- Add the remaining shallots to the pan
- And fry until soft.
- Deglaze the pan with the white wine
- And place the chicken back in the pan,
- Along with the olives. Pour in the water
- Or stock until it's covering the chicken
- And bring to the boil. Turn down the
- Heat and simmer for 35 min.
- Add the roasted tomatoes, then add
- The beans. Bring back to a boil, then
- Turn down to a simmer. After 5 minutes add the mushrooms and
- Shallots, and simmer until the sauce
- Has reduced and gone creamy.