Chicken Tarragon With Eryngii Mushroom

4 pieces Chicken Breasts Fillets/Thighs (about 450 g)
4 rashers Smoked Bacon- cut into strips
150 grams Eryngii Mushrooms- thinly sliced (aka king trumpet or king oyster mushrooms)
50 milliliters Olive Oil
80 milliliters Brandy (or generous amount if you like it more!)
80 milliliters Fresh Cream
1 tablespoon Tomato Paste (15 ml)
1 tablespoon Fresh Tarragon- picked, firmly packed (about 4 sprigs)
3 stalks Spring Onion- finely chopped
Salt and Freshly grounded Black Pepper to taste

Step 1
Wash chicken pieces thoroughly and trim off excess fat.
Step 2
Remove the skin and debone, if using chicken thighs or you can leave the bones in.
Step 3
Preheat oven to 180 C.
Step 4
In a large heavy pan, heat the oil to medium high.
Step 5
Add in the chicken pieces and cook about 2 minutes on each side, turning once.
Step 6
Remove from pan and drain excess oil.
Step 7
In the same oil and pan, add in the sliced smoked bacon. Stir for 2 minutes and add in the sliced Eryngii Mushrooms. Cook for 5 minutes or until the mushrooms slightly wilted.
Step 8
Add in the brandy, tomato paste and tarragon leaves. Stir until mixture boils. Reduce heat and add in fresh cream. Simmer for 2 minutes and remove from heat.
Step 9
Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper.
Step 10
Arrange chicken pieces in a shallow ovenproof dish.
Step 11
Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.