Chop scallions and sauté them in butter till wilted.
In a heavy Dutch oven or similar pot render diced bacon. Add cooked scallions and butter, bay leaves and tarragon. Add chicken and Marc; stir. Cook covered over very low heat for 1o minutes.
Add sliced mushrooms and wine. Add salt to taste. Cook till liquid is gone. If necessary, add a little more wine, but when the dish is finished there should be very little liquid left; all of it should be absorbed by the chicken.
Remove any unnecessary fat and serve the chicken with steamed rice.