2 tbsp olive oil
2 large shallots, peeled and chopped
250g/9oz button mushrooms, sliced
125ml/4½ﬂ oz white wine
400g tin of chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
2 large sprigs of tarragon and 2 tbsp chopped tarragon for sprinkling
100ml/3½ﬂ oz double cream
400g cooked chicken, cut into roughly 1 x 2cm/½ x ¾in pieces
Place a wide frying pan or mediumsized saucepan on a medium heat. Add the olive oil and butter and when the butter has melted, add the shallots and mushrooms. Sauté, stirring occasionally, for 5-10 mins or until soft and lightly browned.
Add the wine with the tomatoes, tomato purée, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil. Reduce the heat and simmer for 15 mins.
Add the cream and chicken, then bring back up to a simmer and cook for 5 mins or until heated through. Remove the tarragon sprigs, then sprinkle over the chopped tarragon and serve.