Chicken, tarragon and wholegrain mustard gnocchi

• 1 Free Range Chicken
• 150 g (5.3oz) Butter
• 1 Onion
• 3 Shallots
• 2 Sprigs fresh tarragon
• 3 cloves garlic
• 3 carrots
• 100 ml (3.5fl oz) Sherry Vinegar
• 100 ml (3.5fl oz) Chicken stock
• 1 tbsp Tomato Puree
• 250 g (8.8oz) Flour
• 1 tbsp Wholegrain Mustard
• 500 g (17.6oz) Whipping Cream
• 50 g (1.8oz) Chopped Tomatoes
• 600 g (21.2oz) Potatoes
• 2 Egg Yolks
• 50 g (1.8oz) Wholegrain mustard
• 150 g (5.3oz) Flour

1. Cut the chicken into 6 pieces and season.
2. Heat large pan on hob and place chicken in with butter
3. Cut the carrots, onions and shallots into big pieces.
4. Add to the pot.
5. Add two sprigs of tarragon and vinegar in the pot.
6. Cover and cook at 180C, after 15 minutes rotate the chicken pieces (remove the breasts if cooked)
7. After another 15 minutes, remove the chicken from the pot, and keep them warm to one side.
8. Remove the fat from the pan and add a dash of vinegar to deglaze.
9. Then add the chicken stock and reduce.
10. While it's reducing, mix the mustard, flour, tomato paste together in a bowl.
11. Add this and the cream to the pot and reduce
12. For the gnocchi.
13. Peel the potatoes, boil in a pan, pass into a drum sieve once cooked and allow to cool
14. In a pan mash the potatoes then add flour and egg yolks and mix well.
15. Roll the mixture into small sausages shape then cut into smaller pieces about 1.5cm long
16. Cook in simmering water until they rise to the top of the pan.
17. Drain, season and serve with chicken

range chicken, butter, onion, shallots, tarragon, garlic, carrots, sherry vinegar, chicken, tomato puree, flour, wholegrain mustard, tomatoes, egg yolks, mustard, flour

Taken from www.lovefood.com/guide/recipes/13801/chicken-tarragon-and-wholegrain-mustard-gnocchi (may not work)