* 1 whole chicken
* 3 Tbsp olive oil
* 7⁄8 oz shallots, peeled and chopped
* 2 garlic cloves, finely chopped
* 2 Tbsp white wine
* 4 ¼ oz small mushrooms, thinly sliced
* 2 tomatoes, deseeded and chopped
* 3 1⁄3 fl oz chicken stock
* 2 tsp fresh tarragon
* a knob of butter
* salt and pepper
* 2 sauté or frying pans
* 1 knife
* 1 cutting board
* 1 fork

Step 1:
Break up the chicken
This recipe only uses 2 breasts of the chicken but if you want to cook the quarters as well just give them more time to cook. Start by taking off the quarters then the breast and then the tip of the wings. Leave as much skin as possible on the breast.

Step 2:
Preheat the oven
Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3:
Season the chicken
First pour on a little olive oil then season generously on both sides with salt and pepper.

Step 4:
Pan fry the chicken
Heat the pan to medium and fry ONLY the skinned side of the chicken for 2-3 minutes or until light brown.

Step 5:
Put the chicken in the oven
When lightly brown, transfer the pan to the oven and continue to cook for 15 minutes.
It is best to place the pan on the floor of the oven.

Step 6:
Turn the chicken
After 15 minutes, turn the chicken over and cook for a further 2 minutes.

Step 7:
Start making the sauce
Meanwhile start preparing the sauce. Put the olive oil into the frying pan and heat for a few minutes then add the mushrooms and a knob of butter.

Step 8:
Saute the shallots
Add the shallots to the heated oil and sauté for a minute or two then add the garlic and season with salt and pepper.

Step 9:
Add the wine
Pour in the white wine and allow to cook for about half a minute.

Step 10:
Add the stock
Add the tomatoes and the chicken stock and continue to stir everything together. Leave the ingredients to simmer and reduce by about a third.

Step 11:
Finish off the sauce
Finally, stir in the fresh tarragon and the knob of butter to complete the sauce.

Step 12:
Serve and enjoy!
To serve, put the chicken on the plate first and follow this by pouring the freshly cooked sauce over the top. Voilá, a perfect Chicken Chasseur.