This is the kind of French food that used to be really common but which seems to have fallen out of popularity in recent years.
Chicken portions on the bone and with skin (I used thighs)
Salt and pepper
A seeded and chopped tomato
Crème fraiche or single cream
First, flour the chicken pieces and set aside.
Melt the butter and oil together in a pan and sauté the whole mushrooms. Remove and set aside.
Sauté the chicken pieces, skin side down, in the same oil and when the skin is crisp, remove.
Add the lardons, garlic and shallots to the pan and cook, scraping up the bits that have stuck to the bottom of the pan. Add the chopped tomato, cook and keep stirring, Add some white wine, making sure that the wine absorbs all the fried bits and colours evenly. then add the stock and bring up to a simmer.
Season and return the chicken and mushrooms to the pan and cook for about 30-35 minutes until the chicken is cooked through.
Remove the chicken and add the crème fraiche or cream and stir to amalgamate. Return the chicken to the pan and keep warm.
You can serve this with mashed potato, rice or pasta. We had rice.
To drink we had a red burgundy, a Côtes Chalonnaise from the Cave des Vignerons de Buxy. You don’t want a heavy wine with this dishm but it is quite fully flavoured and a red wine seems a good pairing. Southern Burgundy seems a natural place to look for a wine that will work.