DAILY DINNERS

Preheat the oven to 170°C/150°C Fan/Gas mark 3. Cut the onion and bacon into large dice. Place a 3-litre flameproof casserole dish over a medium heat. Add a little oil, then the bacon and fry until golden brown. Add the onion and cook for 2 minutes until softened.

Slice the mushrooms thickly, add to the pan, and fry for a further minute. Add the wine and tomatoes, bring to the boil and simmer for 3 minutes, then add the stock. Bring back to the boil and season with salt, pepper and sugar. Chop the tarragon and add half of it to the pan, reserving the rest.

Cut the potatoes into 1cm slices and add them to the pan. Place the chicken on top, pressing it down lightly to immerse it in the stock, then cover with a lid and cook in the oven for 1½ hours. After 1 hour, remove the lid and baste the chicken with the sauce. Return to the oven, uncovered, to allow the chicken to brown.

When the chicken is cooked, remove it and place on a chopping board. Leave to rest for 5 mins. Add the rest of the tarragon to the sauce, stir well and taste to check the seasoning. Carve the chicken into portions: cut the legs off, cut through the joint to separarte the drumsticks from the thighs and carve the breasts off teh carcass. Place on  a serving dish, then spoon the sauce and potatoes over the chicken.