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  • Place the mushrooms in a small saucepan. Add enough stock to just cover, about 1 1/2 cups. Bring to a simmer over medium, reduce the heat to low, and keep warm until the mushrooms are reconstituted, 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a work surface; chop. Reserve the mushroom soaking liquid.

  • Meanwhile, in a large skillet, heat the EVOO, two turns of the pan, over medium-high. Season the chicken with salt and pepper and cook until browned, about 5 minutes per side. Transfer to a plate. Add the celery, onion, carrot and garlic to the pan; season and cook, stirring often, until softened, about 5 minutes. Add the tomato paste and stir until fragrant and slightly darker in color, about 1 minute. Add the wine and cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the reserved mushroom liquid (avoid any grit that may have settled in the pan). Add the chopped mushrooms and the chicken; simmer uncovered until the chicken is cooked through, about 8 minutes. Stir in the tarragon. Serve in shallow bowls with bread for mopping.