1. Season the chicken with salt and pepper and then pan-fry the chicken in a large heavy bottomed pan over a medium-high heat, turning, until golden on both sides. Remove from the pan and keep to one side.

2. Add the onions and mushrooms and garlic to the pan, stirring occasionally until they have a little colour and are beginning to soften, this should take around 6 to 8 minutes.

3. Stir in the tomato purée, chopped tarragon, chopped tomatoes and white wine, and then pour in the chicken stock.

4. Return the chicken to the pan and bring to a simmer. Place a lid on the pan and continue to cook, allowing the sauce to just simmer for about 1 hour
 
5. To finish, skim the sauce of any further excess fat, and continue to simmer, without the lid, for a further 10 minutes to thicken the sauce.

6. Cook the new potatoes in salted boiling water for 10 to 15 minutes until tender, drain and season well with salt, pepper, freshly chopped mint and butter.

7. Serve the chicken chasseur with the new potatoes and vegetables of your choice.

Chef tip
You can also use chicken legs for this dish if you prefer, allow two legs per person
The consistency of the sauce should be just thick enough to coat the chicken but not so thin that it will run all over the plate