1/2 cup porcini mushrooms, dried
2 tablespoons olive oil
4 chicken thighs
Salt and pepper to taste
2 tablespoons butter
1/2 cup finely minced onion
3 tablespoons flour
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 tablespoons dry sherry
1 tablespoon fish sauce
1 cup chicken stock
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon flat leaf parsley, finely chopped
Soak porcini mushrooms in 1/2 cup boiling water.
Heat olive oil in heavy bottom pot. Lightly salt and pepper chicken. Saute in olive oil until lightly browned. Remove and set aside.Add butter to pan. Saute onions until limp, scraping any brown bits. Add flour and cook 3 to 4 minutes. Add tomato paste and saute for 1 minute. Add Dijon mustard.
Add sherry and reduce. Add the fish sauce, chicken stock, chopped porcini mushrooms, strained porcini soaking liquid and herbs. Simmer gently. Return chicken to pan.
Season with salt and pepper to taste.
Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.