Chicken fricassée with vinegar and herbs - Raymond Blanc OBE

Ingredients

• 4 organic or free range chicken drumsticks and thighs or a whole chicken cut into 10 pieces
• 1 tbsp olive oil
• 5 tbsp good-quality red wine vinegar
• 15g unsalted butter
• 100ml dry white wine
• 4 garlic cloves, peeled but left whole
• 1 ripe medium tomato, finely chopped
• 2 sprigs fresh tarragon, chopped
• 1 tbsp fresh flat-leaf parsley, roughly chopped
• sea salt and freshly ground black pepper
• 4 medium potatoes, peeled and cut into 2cm (¾ in) dice
• 2 tbsp olive oil
• 10g unsalted butter
• 1 small handful fresh flat-leaf parsley, roughly chopped
• ½ shallot, finely chopped