Preheat the oven: Preheat your oven to 180°C (160°C fan). Pat the 4 chicken thighs, bone-in, skin-on dry with kitchen paper, then season with 1 teaspoons salt and 0.5 teaspoons freshly ground black pepper and toss lightly in the 2 tablespoons plain flour to coat.

. Remove and set aside on a plate.

Cook the bacon and vegetables: Add 25 grams butter to the same pan along with 100 grams smoked streaky bacon, chopped (lardons). Fry until crisp, then add 200 grams button or chestnut mushrooms, sliced and 1 onion, finely chopped, cooking until softened and lightly browned, about 6 minutes

. Stir in 2 garlic cloves, crushed and cook for 1 more minute.

Deglaze and build the sauce: Stir in 1 tablespoons tomato purée, then pour in 150 milliliters dry white wine and let it bubble and reduce for a couple of minutes, scraping up any browned bits from the base of the pan. Add 400 grams chopped tomatoes (tinned), 200 milliliters chicken stock, 1 teaspoons caster sugar, 1 teaspoons dried thyme, 1 bay leaf, and 1 teaspoons tarragon, chopped (optional) if using. Stir well.

Return the chicken and bake: Nestle the seared chicken back into the sauce, cover with a lid or foil, bring to a gentle boil, then transfer to the oven. Bake until the chicken is cooked through and the sauce has reduced to a rich, glossy consistency.

Finish and serve: Discard the bay leaf, check the seasoning, and stir in 2 tablespoons fresh flatleaf parsley, chopped, for finishing. Serve hot with mashed potatoes, rice, or crusty bread, spooning the sauce generously over the chicken — allow about two pieces per person.