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