Quick Chicken Casserole
This is a smart and speedy way of transforming leftover roast chicken into a completely new dish.
Place a wide frying pan or medium-sized saucepan (see tip below) 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 minutes or until soft and lightly browned.
Add the wine with the tomatoes, tomato paste or puree, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil. Reduce the heat and simmer for 15 minutes.
Add the raw chicken (if using) and the cream hen bring back up to a simmer and continue to simmer for 10 minutes or until the chicken is cooked through. If using cooked chicken, simmer for 5 minutes or until heated through. Remove the tarragon sprigs, then sprinkle over the chopped tarragon and serve.
It's important to use a wide enough pan that when you cook the shallots and mushrooms they go brown. If the pot is too small, they won't brown properly and you'll lose some of that lovely flavour.