1 chicken cut up
2 tomatoes peeled, seeded and chopped
1 large shallot chopped
fresh tarragon minced
100 ml white wine - Savinognon Blanc
300 ml chicken stock
butter
cooking oil - -not olive
Bouquet Garni of bay leaves, thye and taragon stems
Heat the oil in a heavy skillet until very hot. Season the chicken with salt and pepper and place skin side down to brown to a nice golden color. turn and color other side and then remove from skillet.
Place the bones and trimmings in the same pan and brown. degrease the pan and then sweat the shallots to a light brown over medium heat.
Deglaze pan with white wine and leave to reduce until almost dry. Add the tomatoes and the bouquet garni and some minced tarragon and then enough of the stock to cover the vegetables.
Place the chicken on top of this mixture along with some of the bigger trimmings put in for flavor.
Cover and cook at a simmer until the chicken is done about 20 minutes. Remove chicken and keep warm.
Remove the trimmings and add the rest of the stock to cook and reduce. Remove the bouquet garni and skim the fat and foam.
Swirl in a pat of butter and serve over the chicken.
Remove wishbone before cutting or carving a chicken. A whole chicken will yield 8 pieces considering the breast make 4 pieces.
L'Assiette de Paris