Method
In a frying pan or casserole dish, sprayed with frylight, brown the chicken, set aside. Deglaze the pan with the white wine vinegar.
Cook the shallots until soft, add the garlic, cook for 5 mins, add passata, tomato puree, and cook until the liquid has reduced by 50%.
Return the chicken to the pan, add mushrooms, stock & tarragon, and cook covered for 15 mins on a low light until the chicken is cooked.
This can also be cooked for several hours on an eco setting in the oven.
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