Creamy chicken chasseur with crispy breadcrumbs

Method

1. Heat a splash of olive oil in a large hob-safe casserole, then fry the chicken thighs for 3-4 minutes until golden. Remove and set aside.
2. Add the shallots and mushrooms to the pan and fry for 10 minutes until softened. Add the garlic, purée and wine to the casserole, then bubble for 2 minutes until the wine has reduced by half.
3. Stir in the chicken stock, bay leaves and tomatoes, then return the chicken to the pot. Season, then bring the stew to a simmer, cover and cook for 1 hour (see Make Ahead).
4. Meanwhile, heat a splash of oil in a frying pan and cook the torn sourdough until golden. Remove from the heat, leave to cool slightly, then stir in the tarragon.
5. Swirl the crème fraîche through the casserole, check the seasoning, sprinkle with the crumbs and serve.