This is a smart and speedy way of transforming leftover roast chicken into a completely new dish.
2 tbsp olive oil
15g (½ oz) butter
2 large shallots, peeled and chopped
250g (9oz) button mushrooms, sliced
125ml (4½fl oz) white wine
1x 400g tin of chopped tomatoes or 400g
(14oz) ripe tomatoes, peeled and chopped
1tbsp tomato paste or puree
2 large sprigs of tarragon and 2 tbsp chopped tarragon for sprinkling
Salt and freshly ground black pepper
400g (14oz) raw or cooked chicken , cut into roughly 1x 2cm (½ x ¾in) pieces
100ml (3½fl oz) double or regular cream
Place a wide frying pan or medium-sized saucepan (see tip below) on a medium heat. Add the olive oil and butter and when the butter has melted, add the shallots and mushrooms. Sauté, stirring occasionally, for 5-10 minutes or until soft and lightly browned.
Add the wine with the tomatoes, tomato paste or puree, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil. Reduce the heat and simmer for 15 minutes.
Add the raw chicken (if using) and the cream hen bring back up to a simmer and continue to simmer for 10 minutes or until the chicken is cooked through. If using cooked chicken, simmer for 5 minutes or until heated through. Remove the tarragon sprigs, then sprinkle over the chopped tarragon and serve.
RACHEL's TIP It's important to use a wide enough pan that when you cook the shallots and mushrooms they go brown. If the pot is too small, they won't brown properly and you'll lose some of that lovely flavour.