1. Flatten chicken thighs and season both sides with sea salt and freshly ground black pepper.
2. Cover with plastic wrap and refrigerate for 30 minutes.
3. Drizzle olive oil, loosen the meat with a meat hammer (do not use too much force or too long, to keep the chicken thighs soft and chewy), and set aside when finished.
4. Cut the onion, tomato, and pleurotus eryngii into small pieces.
5. When the above is ready, start cooking the pasta, add olive oil and sea salt. At the same time, the chicken thigh meat is put into the oven. As for the grill, the upper layer is heated at 220 degrees for 15 minutes.
6. Add olive oil to the pan, add onions and eryngii mushrooms and fry until fragrant. Season with oregano and basil.
7. Add tomatoes after changing color and tender, and let the tomatoes cool when they are tender
8. Fry 5 slices of bacon while cooling. Finally, use the Food processor to make the cooled mixture, whipped cream and bacon into a smooth sauce, heat it in a pan, and season with freshly ground black pepper, shallots, and sea salt.
9. At this time, the chicken thighs have also been roasted, so take them out of the oven and set aside.
10. Well done! Finally, pour the sauce on the pasta platter, serve with chicken thighs and chopped fresh parsley, then serve.
