CHICKEN BRAISED WITH WHITE WINE & MUSTARD

4 pinches of sea salt flakes

6 whole black peppercorns

1 heaped tbsp Dijon mustard

1 large tarragon sprig 5-6 sage leaves

100ml (3½fl oz) water To finish

Chopped parsley or chives

llllskin). Chop the onion and slice the garlic. Coarsely chop the tomatoes. In a small pan, bring the wine to the boil and let it boil for 10 seconds, then take off the heat and reserve. In a large heavy-based casserole dish over a medium heat, heat the oil and then sear and lightly colour the chicken for 8-10 minutes. Transfer to a plate.

Add the onion and garlic to the casserole and fry for 4-5 minutes, but do not

This technique of braising can be adapted to suit any meat, and has a wonderful sauce that is herby and gently acidic. Preheat the oven to 150°C/ fan 130°C/gas 2. Season the chicken flesh (not the