Chicken Chasseur and lovely veg!

I haven't made a Chicken Chasseur for a very long time ... but it seems I haven't forgotten how, as this was truly scrumptious (cue the Chitty-Chitty-Bang-Bang song!!).  Although I would normally have included mushrooms, we didn't have any so I just sauteed half a large onion in a heavy-bottomed casserole dish, sealed the (boneless) chicken thighs, added white wine and tarragon, then tipped in a tin of chopped tomatoes.  I stirred it all together, added a splash of soy sauce and a "jellified" beef stock cube (it needs the depth of flavour; chicken stock wouldn't do it as well), then popped it in the oven for about half an hour.  (After 15 mins I added a few shakes of Lea & Perrin's Worcestershire Sauce and more tarragon, to give it a little extra "punch".)

I served this with sweet, mixed roast veg (onion, parsnips and fennel), some steamed French beans, plus the leftover root mash and spring greens from the night before ... just gorgeous!