Remove the chicken and set it aside on a plate. In the same pan, fry the bacon and shallots. Cook them until the bacon is crispy and brown.

Add the sliced mushrooms and crushed garlic to the pan. Cook for five minutes until the mushrooms are soft. Stir the mixture frequently so nothing burns or sticks.

Stir in the tomato puree and the white wine now. Let the wine bubble and reduce by half the volume. This removes the harsh alcohol taste from the sauce.

Pour the chicken stock into the casserole pot carefully. Add the browned chicken back into the liquid base. Make sure the chicken is mostly covered by the sauce.

Place the lid on the pot and simmer gently. Let it cook for forty-five minutes on low heat. The meat should be falling off the bone easily.

Stir in the fresh chopped tarragon at the very end. This keeps the herb flavor bright and very fragrant. Serve the dish while it is steaming hot and fresh.