Chicken Tarragon With Eryngii Mushroom

Chicken Tarragon With Eryngii Mushroom

  Ready in : 45 mins

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 $3.58 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. If you have cream, brandy, salt and freshly grounded pepper, and a few other ingredients on hand, you can make it. It works well as a pretty expensive main course. It is a good option if you're following a gluten free and ketogenic diet. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so tremendous.

Ingredients

chicken breasts fillets/thighs

chicken breasts fillets/thighs

450 g

rashers bacon

rashers bacon

4

eryngii mushrooms

eryngii mushrooms

150 grams

olive oil

olive oil

50 milliliters

brandy

brandy

80 milliliters

cream

cream

80 milliliters

tomato paste

tomato paste

15 ml

tarragon- picked

tarragon- picked

1 tablespoon

spring onion

spring onion

3 stalks

salt and freshly grounded pepper

salt and freshly grounded pepper

4 servings

Cooking in Steps

  1. 1
    Wash chicken pieces thoroughly and trim off excess fat.

    chicken pieces

    chicken pieces

  2. 2
    Remove the skin and debone, if using chicken thighs or you can leave the bones in.

    chicken thighs

    chicken thighs

  3. 3
    Preheat oven to 180 C.

    oven
    oven
  4. 4
    In a large heavy pan, heat the oil to medium high.

    cooking oil

    cooking oil

    frying pan
    frying pan
  5. 5
    Add in the chicken pieces and cook about 2 minutes on each side, turning once.

    chicken pieces

    chicken pieces

  6. 6
    Remove from pan and drain excess oil.

    cooking oil

    cooking oil

    frying pan
    frying pan
  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.

    mushrooms

    mushrooms

    bacon

    bacon

    cooking oil

    cooking oil

    frying pan
    frying pan
  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.

    tarragon

    tarragon

    tomato paste

    tomato paste

    brandy

    brandy

    cream

    cream

  9. 9
    Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper.

    ground black pepper

    ground black pepper

    spring onions

    spring onions

    salt

    salt

  10. 10
    Arrange chicken pieces in a shallow ovenproof dish.

    chicken pieces

    chicken pieces

  11. 11
    Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.

    whole chicken

    whole chicken

    oven
    oven