Chardonnay Chicken & Wild Mushroom Stew

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, divided
• 2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon dijon mustard
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon dried porcini mushrooms
• 1/2 cup boiling water
• 1 cup chardonnay wine
• 1 cup rich chicken broth
• 1/2 teaspoon dried tarragon, divided
• 1 cup instant rice, prepared according to box directions
• 2 tablespoons unsalted butter
• 1/4 lb shiitake mushroom, destemmed & caps quartered
• 2 shallots, chopped
• 1/4 lb cremini mushroom, quartered (italian brown mushrooms)
• 1/4 lb portabella mushroom, halved & sliced
• 3/4 teaspoon lemon juice
• 1/8 cayenne pepper
• 1 teaspoon cornstarch
• 1/4 cup heavy cream
• 1 tablespoon fresh parsley, chopped (to garnish)

Recipe

• 1 in a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
• 2 in a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
• 3 remove chicken to a plate.
• 4 pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
• 5 return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
• 6 cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
• 7 remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
• 8 strain soaking liquid and reserve.
• 9 rinse porcini to remove any sand or grit; then chop.
• 10 in a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
• 11 add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
• 12 season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
• 13 add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
• 14 scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
• 15 blend the cornstarch into the cream until smooth; stir mixture into the stew.
• 16 let simmer for 2 minutes.
• 17 garnish with parsley and serve over rice.