Chicken Chasseur

There's a thousand and one chicken chasseur recipes out there, but this is the one I've tweaked to suit my partner's preferences.

Ingredients for 2:

• 2 chicken breasts, skinned and cut into bite-sized chunks
• 1 rasher of smoked bacon, chopped
• 1 tbsp olive oil
• 1 onion , thickly sliced
• 1 clove garlic, minced
• 125g chestnut mushrooms, sliced
• 1/2 rounded tbsp tomato purée
• 1/4 tsp black pepper
• 120ml red wine
• 150ml chicken stock
• Sprig each of tarragon, marjoram and thyme (really you can use whatever combination of herbs you like best!)
  
  Optional:
• 2 tomatoes, quartered and deseeded
• 1/2 tbsp chopped flat-leaf parsley

1. Season the chicken chunks with salt and pepper and brown in the olive oil. Remove from the pan and keep to one side.
2. Add the onions and mushrooms to the pan, and cook until golden. Add the garlic and bacon, and fry til the bacon is cooked through.
3. Stir in the wine, tomato purée, stock, black pepper and herbs. Return the chicken to the pan and bring to a simmer. Simmer covered for about 30 mins until the chicken is tender.
4. If the sauce is too thin at this stage, mix 1 tbsp cornflour to a thin paste with a little of the liquid and whisk in, or reduce the amount of liquid by hard boiling without a lid.
5. To finish, add the tomatoes, if using, and simmer for a further 2-3 mins to soften them, then scatter over the flat-leaf parsley before serving.
   
   Great with either roast potatoes or mustard mash.