There’s a reason why dishes like this are classics – it’s because they’re so good. Easy to make, this is a really tasty treat and delicious served with some celeriac purée to soak up the flavoursome juices.

307 calories per portion

Serves: 4

Prep: 25 minutes

Cooking time: about 1 hour

What You’ll Need:

• 8 bone-in, skinless chicken thighs, trimmed of fat
• 1 tbsp flour
• 2 tsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 250g mushrooms, wiped clean
• and quartered
• 100ml white wine
• 1 tbsp tomato purée
• 300ml chicken stock
• 200g fresh tomatoes, peeled and chopped (or canned equivalent)
• 2 tbsp finely chopped tarragon leaves
• flaked sea salt
• freshly ground black pepper
• Celeriac purée
• 1 large or 2 small celeriac, peeled and cut into small chunks (you need about 1kg peeled weight)
• 2 garlic cloves, roughly chopped
• 1 tbsp low-fat crème fraiche
• flaked sea salt

What To Do:

• Before starting to cook, take each chicken thigh and place it bone- side up on your work surface. Cut either side of the bone so you can flatten the thigh out slightly – this helps it cook evenly. Season the chicken thighs with salt and pepper, then dust them with flour.
• Heat a teaspoon of the oil in a large frying pan and add the chicken thighs. Cook them for a couple of minutes on each side until golden brown, then remove them from the pan and set aside – you might need to do this in a couple of batches. Turn the heat down and add the remaining teaspoon of olive oil to the pan. Add the shallots, garlic and mushrooms and fry over a very gentle heat for several minutes, stirring regularly, until everything has softened without taking on much colour.
• Pour in the white wine and let it bubble, stirring with a wooden spoon to loosen any sticky bits from the bottom of the pan. Stir in the tomato purée, making sure it blends with the wine, then add the stock, tomatoes and tarragon. Put the chicken back in the pan. Simmer, uncovered, for about 40 minutes until the chicken is cooked through and tender, and the sauce has reduced. If it looks as though the pan is becoming too dry, add a splash of water. Serve with celeriac purée and some green veg or salad.

Celeriac purée

• Put the celeriac and garlic in a medium-sized saucepan and cover with water. Season with a little salt. Bring up to simmering point, then cover and leave to cook over a low heat for about 15 minutes. Drain the celeriac and garlic in a colander, then tip everything back into the pan and mash well or purée with a stick blender. Stir in the crème fraiche, check the seasoning and serve.

Healthy recipes from BBC Good Food Show stars; The Hairy Dieters