Zubereitung

1. 1

   Wash chicken pieces thoroughly and trim off excess fat.

2. 2

   Remove the skin and debone, if using chicken thighs or you can leave the bones in.

3. 3

   Preheat oven to 180 C.

4. 4

   In a large heavy pan, heat the oil to medium high.

5. 5

   Add in the chicken pieces and cook about 2 minutes on each side, turning once.

6. 6

   Remove from pan and drain excess oil.

7. 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.

8. 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.

9. 9

   Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper.

10. 10

    Arrange chicken pieces in a shallow ovenproof dish.

11. 11

    Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.