Chicken Tarragon With Eryngii Mushroom

• 4 pieces fillets Chicken Breasts, /Thighs, about 450 g
• 4 smoked bacon rashers, cut into strips
• 1 9/16 cups mushrooms Eryngii, thinly sliced, aka king trumpet or king oyster mushrooms
• 3 3/8 tablespoons olive oil
• 5 3/8 tablespoons brandy or generous amount if you like it more!
• 5 3/8 tablespoons cream Fresh
• 1 tablespoon tomato paste 15 ml
• 1 tablespoon fresh tarragon picked, firmly packed, about 4 sprigs
• 3 stalks spring onion finely chopped
• salt
• black pepper

1. Wash chicken pieces thoroughly and trim off excess fat. Remove the skin and debone, if using chicken thighs or you can leave the bones in.
2. Preheat oven to 180 u0b0C.
3. In a large heavy pan, heat the oil to medium high. Add in the chicken pieces and cook about 2 minutes on each side, turning once. Remove from pan and drain excess oil.
4. 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.
5. 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.
6. Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper.
7. Arrange chicken pieces in a shallow ovenproof dish. Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.

chicken breasts, bacon rashers, mushrooms eryngii, olive oil, brandy, cream fresh, tomato paste, tarragon, stalks spring onion, salt, black pepper

Taken from www.yummly.com/recipe/Chicken-Tarragon-With-Eryngii-Mushroom-1651823 (may not work)