Pot-roast chicken with Hunters’ Sauce - James Martin Chef

Ingredients

• 1 onion
• 2 garlic cloves
• 6 smoked streaky bacon rashers
• Rapeseed oil, for frying
• 100g button mushrooms
• 125ml white wine
• 2 x 400g tins chopped tomatoes
• 1 litre brown chicken stock
• 2 tsp sugar
• 2 tbsp fresh tarragon leaves
• 400g new potatoes
• 1 x 2kg chicken, giblets removed
• Sea salt and freshly ground black pepper