Annabelle's creamy chicken and tomato stew

Ingredients

2 large skinless chicken breasts (or similar cuts of chicken for two people)
1 large onion, peeled and sliced
4 fat garlic cloves,peeled and crushed
4 tablespoons olive oil
1 400g can of plum tomatoes, chopped
1 teaspoon jaggery or sugar
1 small pot of creme fraiche
sea salt and freshly ground black pepper to taste
1 teaspoon of dried tarragon
A handful of fresh parsley, chopped
Toasted sesame seeds to garnish

Method

Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Fry the onions and garlic for 5 minutes in half of the oil over a gentle heat until soft and translucent, don't brown them.
Add the tomatoes and jaggery or sugar and simmer for 10 minutes.
Remove from the heat, stir in the creme fraiche and the herbs and set to one side.
In a clean pan stir-fry the chicken until the surface is golden, about 5 minutes.
Transfer the chicken to a baking dish or casserole, pour over the sauce, cover and bake for 35 minutes.