Serving 4

• 4 chicken legs

• 3 cl. Olive oil with thyme

• 1 onion finely chopped

• 2 cloves of garlic finely chopped

• 12 cl. sherry vinegar

• 3 cl. tomato paste

• 25 cl. chicken broth

• 250 gr. mushrooms

• 1 peeled tomato cut into dice

• 10 cl. double cream 38%

• 1 tsp. chopped fresh tarragon

• French Sea salt

• Black pepper

  Preparation

  Lightly brown the onion and garlic in the remaining oil in the same pot over medium heat. Deglaze with the vinegar and reduce until almost dry. Add tomato paste and cook for 1 minute, stirring. Add chicken broth, mushrooms, tomato, and chicken. Bring to a boil.

  Cover and cook over low heat for 50 minutes or until the meat pulls easily from the bone, bast- ing the chicken with the sauce halfway through cooking.

  Remove the chicken pieces and set them aside on a plate. Using a small spoon, remove the fat from the surface of the sauce. Pour the cream. Bring to the boil and reduce until the sauce coats the back of a spoon. Adjust seasoning.

  Place the chicken pieces into the sauce to reheat and coat with sauce. Garnish with fresh tarra- gon.

  Serve immediately with mashed potatoes and a selection of green vegetables.