DAILY DINNERS

First make the Espagnole sauce: fry the bacon in butter for 2 -3 mins, add the vegetables and fry for a further 3-5 mins, or until lightly browned. Stir in the flour, mix well and continue frying until it turns brown. Remove from the heat  and gradually add the stock, stirring after each addition.

Return the pan to the heat and stir until the sauce thickens; add the bouquet garni, tomato paste and salt & pepper. Reduce the heat and allow to simmer very gently for 1 hour, stirring from time to time to prevent it sticking; alternatively, cook in the centre of a warm oven (160C/ Fan 140C/gas mark 3) for 1½  - 2 hours. Strain the sauce, reheat and skim off any fat, using a metal spoon.  You may add 1 tbsp of sherry before serving the sauce. This sauce is used as a basis for many other sauces.

Now make the chasseur: preheat the oven to 180C/ Fan 160C/ Gas 4. Coat the chicken joints in seasoned flour and fry in the oil and butter for about 5 minutes, until golden brown. Remove the chicken joints from the pan and put into a casserole, Fry the onion and the mushrooms in the oil and butter for 5 mins, until golden brown; add the tomatoes, Espagnole sauce, wine, seasoning and pour over the chicken joints. Cover and cook in the centre of the oven for 3/4 - 1h, until tender. Place the chicken joints on a serving dish, pour the sauce over them and sprinkle with parsley.