Chicken Tarragon With Eryngii Mushroom
The recipe Chicken Tarragon With Eryngii Mushroom can be made in roughly 45 minutes. This recipe makes 4 servings with 578 calories, 24g of protein, and 46g of fat each. For $3.
Cook time
45 min
Servings
4
Ingredients
10
Nutrition
per serving578 kcal
Calories
24 g
Protein
46 g
Fat
6 g
Carbs
Ingredients
For 4 servings
Kitchen Tools
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Instructions
- 1
Wash chicken pieces thoroughly and trim off excess fat.
- 2
Remove the skin and debone, if using chicken thighs or you can leave the bones in.
- 3
Preheat oven to 180 C.
- 4
In a large heavy pan, heat the oil to medium high.
- 5
Add in the chicken pieces and cook about 2 minutes on each side, turning once.
- 6
Remove from pan and drain excess oil.
- 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
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
Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper.
- 10
Arrange chicken pieces in a shallow ovenproof dish.
- 11
Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.
