This delicious braised chicken is full of flavour and is perfect to serve at a dinner party.


  • 1–2 tablespoons olive oil

  • 1 x 1.25–1.5kg chicken, jointed into 8 portions

  • knob of butter

  • 1 teaspoon tomato purée

  • 2 garlic cloves, finely chopped

  • 50ml red wine vinegar

  • 110ml white wine

  • 500ml chicken stock

  • 2 tomatoes, skinned* (see notes)

  • 1 heaped teaspoon Dijon mustard

  • 250ml whipping cream

  • 1 tablespoon chopped tarragon

  • sea salt and freshly ground black pepper

  • For the mash

  • 500g potatoes, peeled and cut into chunks

  • 125ml double cream

  • 125g unsalted butter, softened


  • 1.

    Preheat the oven to 180°C/350°C/gas mark 4.

  • 2.

    Heat the olive oil in a large ovenproof frying pan or flameproof casserole over medium to high heat. Season the chicken with salt and pepper and fry to a good golden crisp all over.

  • 3.

    Remove the chicken from the pan, then tip out the fat, wipe the pan clean, and add the butter. Stir in the tomato purée and cook over medium heat for 2 minutes, then add the garlic and cook for a further minute.

  • 4.

    Add the vinegar and reduce until it has all but disappeared.

  • 5.

    Add the wine and reduce by a third. Pour in the chicken stock and bring to a simmer, then return the chicken to the pan, cover with a lid and transfer to the oven. Cook for 20 minutes or until the chicken is cooked through.

  • 6.

    Meanwhile, quarter the peeled tomatoes and scoop out the seeds. Cut the tomato flesh into small cubes and set aside.

  • 7.

    To make the mash, boil the potatoes in a saucepan of lightly salted water for 15 minutes until tender. Drain and pass through a potato ricer back into the saucepan and stir over low heat to dry out. Gently warm the cream in a small saucepan until just boiling, then remove from the heat. Gradually beat a little butter and then a little of the cream into the mash. Keep adding and beating until the potato is soft and creamy, then season with salt and pepper to taste.

  • 8.

    Remove the pan from the oven, lift out the chicken pieces and keep warm while you finish the sauce. Strain the sauce through a sieve into a clean saucepan and bring back to the boil. Whisk in the mustard and cream, then simmer to reduce and thicken slightly.

  • 9.

    Check the seasoning, then add the diced tomato and tarragon.

  • 10.

    Pour the sauce over the chicken and serve with the mash.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1278kj
  • Fat Total 102g
  • Saturated Fat 50g
  • Protein 52g
  • Carbohydrate 34g
  • Sugar 7g
  • Sodium 1668mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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