Chicken with mushroom and tarragon

Ingredients

2 Tbsp	Olive oil
8	Boneless chicken thighs, 150g each skin on and bone in (Main)
1 to taste	Sea salt and cracked black pepper
300 g	Pancetta
8 sprigs	Tarragon
2 cloves	Garlic, chopped
½ tsp	Chilli flakes
200 g	Portobello mushrooms, or swiss brown mushrooms, halved
80 ml	Dry sherry
1 ¼ cups	Cream

Directions

1. Preheat oven to 180 degC.
2. Heat oil in a heatproof heavy-based baking dish over high heat.
3. Sprinkle chicken with salt and pepper and cook, skin-side down, for 3 minutes or until browned. Remove from dish and keep warm.
4. Add the pancetta and tarragon and cook for 3-5 minutes or until golden.
5. Add the garlic, chilli, mushroom and pepper and cook for 5-8 minutes or until golden.
6. Add sherry and cream, return chicken to the dish, cover with aluminium foil and roast for 15 minutes.
7. Remove foil and roast for a further 10 minutes or until chicken is cooked through.