Classic Chicken Chasseur

Pre-heat the oven to 180c.

Break the chicken down into parts and place on a tray. Season with sea salt and set aside. Heat a shallow casserole dish on the hob and add the oil and butter.

Add the chicken pieces to the dish and cook on a medium to high heat for 2 minutes on each side, just until browned, then place on to a plate.

Into the same pan, add the shallots, garlic and mushrooms and fry for 4-5 minutes on a medium heat until golden. Add the flour to the pan and cook out for 3 minutes, stirring regularly, then add the red wine and allow to simmer for 1 minute. Stir in the tomato paste and chicken stock and bring to a simmer.

Add the bay leaves and thyme sprigs, season with some salt and pepper, and then place the chicken breasts back in the sauce. Put a lid on the dish and place in the oven to cook for 1 hour at 180c.

Place the baby potatoes into a bowl and drizzle with some olive oil and season with salt and pepper. Toss to coat the potatoes and then place on to a baking tray, add any remaining thyme sprigs and put into the oven to cook alongside the chicken until golden and tender.

Remove from the oven after 1 hour, take off the lid and then garnish with some parsley leaves. Serve with a crusty sourdough baguette and the roasted baby potatoes.