280g/10oz chestnut mushrooms, roughly chopped
6 garlic cloves, sliced in half lengthways
4 large shallots, peeled and finely sliced
30g/1oz tarragon leaves, finely chopped
4 tsp Dijon mustard
salt and freshly ground black pepper
3 tbsp olive oil
2 tbsp butter
150ml/5fl oz double cream
8 rashers smoked streaky bacon, rind removed and sliced into 2cm/戮in pieces
8 chicken thighs, bone in and skin removed
400ml/14fl oz dry cider