Take your whole chicken and de-bone. I give the wings to the dogs. The carcass goes to stock. Plain flour the legs and breasts. Hot pan, olive oil, brown the chicken.
Meanwhile, finely chop a shallot and one red pepper. In a hot pan cook with a little olive oil until the shallot bits are transparent. Add two tbsps of apple brandy and reduce to a syrup, then add a finger of Dr J's Gin and reduce to a syrup. Take off the heat of your chicken bits aren't brown next.
When the chicken is browned add it to the shallots etc, mix through, had a handful of finely chopped tarragon, a chicken stock cub (crumbled) and 500ml of passata. Cook on a low heat for 10 minutes and serve with sauteed spuds and steam seasonal veg'. Lovely.
