Pre-heat the oven to 180°C/350°F/ gas mark 4. Prick the skins of the baking potatoes with a fork, rub in a little oil and place in the oven.
Season the flour with salt and pepper and dust the chicken. Pour the oil into a large pan over a medium heat and fry the chicken until brown then remove to a plate.
Melt the butter over a medium heat and fry the shallots for about 5 minutes, until they are soft. Add the mushrooms, chopped garlic and thyme leaves and fry for a further 1-2 minutes.
Add the wine and stir for 1 minute.. Add the chicken pieces back to the pan along with the stock, passata and tarragon. Bring it to a boil, then cover with a lid and place in the oven for 1 hour.
10 minutes before eating, place the cabbage in a steamer and steam for 6 - 8 minutes until tender.
Serve the chicken with the baked potatoes and cabbage.
Notes
Nutritional info is for casserole only.
Tips
Use boneless chicken thighs or chicken breasts. Thighs cook very nicely in a casserole and are also cheaper than chicken breasts. If you use chicken breasts try to buy them with the skin still on as this helps keep the meat moist in a casserole.
Substitute shallots with yellow or brown onion if you need to. To loosen the skins on shallots, place them in a bowl of boiling water for 2 - 3 minutes then rinse under cold water. Trim off the top and root ends then give them a squeeze and the skins should come off easily.
The herbs are important in this recipe for the flavour, particularly the tarragon. You can use dried or fresh herbs.
Storage
Store in the fridge for 2 - 3 days. Freeze 3 - 4 months. When re-heating, make sure it is piping hot all the way through. Remember you should also only re-heat meat once.