- 1.75kg Red Tractor chicken (jointed into 8 pieces, or 4 bone-in chicken breast portions)
- 150ml sherry vinegar
- 2 tbsp fresh tarragon leaves
- 1 tbsp olive oil
- 12 shallots, peeled and left whole
- 6 cloves garlic, peeled and left whole
- 425ml dry sherry
- 1 heaped tbsp low fat natural yoghurt
- pinch of salt and freshly ground black pepper
- Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper. Fry the chicken on a medium heat, in two batches (this will mean you can get them to brown nicely) then place on a plate. The chicken should be golden brown coloured, but not cooked through.
- Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
- Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry. Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
- Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
- Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven (140°C/275°C/gas mark 1) to warm through. Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate. Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
To serve: Sprinkle any spare tarragon leaves on top as a garnish before serving with jacket potatoes, rice, couscous or pasta.