Season chicken pieces with salt and pepper then coat in flour.
Fry chicken in oil and 37g butter until golden-brown on both sides.
Sauté mushrooms in 37g butter until brown and add most to the chicken.
Caramelize shallots with sugar and remaining butter for 3 minutes.
Deglaze the pan with wine while scraping up brown bits.
Add wine mixture, stock, tomato purée, and tarragon sprigs to the chicken.
Simmer for 45-60 minutes until chicken is cooked through.
Stir in tomatoes and chopped tarragon then simmer for 2 minutes.
Deep fry potato strips in hot oil for 4 minutes until crisp.
Serve chicken drizzled with sauce alongside fries and reserved garnishes.