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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper.
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3
Place on a baking sheet and roast until an instant-read thermometer registers 160 degrees F, about 45 to 50 minutes.
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4
Meanwhile, place the porcinis in a medium bowl, cover with the boiling water, and let sit for 20 minutes.
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5
While the mushrooms soak, finely chop the parsley leaves and tarragon leaves (you will need 1 tablespoon of each) and set aside together in a small bowl.
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6
Slice the cremini mushrooms 1/4 inch thick and set aside in a medium bowl.
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7
Finely chop the shallots, place in a small bowl, and set aside.
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8
Place the chicken broth or stock in a medium bowl and set it aside.
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9
When the porcini mushrooms are ready, remove them from the water using a slotted spoon and transfer to a cutting board.
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10
Coarsely chop and transfer to a small bowl; set aside.
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11
Remove 1/2 cup of the mushroom soaking liquid (be careful not to include the gritty sediment on the bottom of the bowl) and add it to the chicken stock; set aside.
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12
Discard the remaining mushroom liquid.
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13
When the chicken is ready, transfer it to a cutting board to cool.
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14
Meanwhile, heat the butter in a large frying pan over medium heat until foaming.
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15
Add the chopped shallot and cook, stirring occasionally, until softened, about 3 minutes.
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16
Add the cremini mushrooms and cook, stirring occasionally, until softened, about 5 minutes.
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17
Add the measured salt and pepper and the chopped porcinis and stir to combine.
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18
Sprinkle in the flour and stir to coat the mushroom mixture.
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19
Cook, stirring often, until the raw taste has cooked out of the flour, about 3 minutes.
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20
Slowly whisk in the chicken stock mixture, whisking out any lumps.
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21
Add the milk and cream, increase the heat to medium high, and bring to a boil, whisking occasionally.
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22
Reduce the heat to low and simmer, whisking occasionally, until the sauce is smooth and thickened, about 10 to 15 minutes
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23
Meanwhile, remove the chicken meat from the bone and tear it into bite-sized pieces, discarding the skin, cartilage, and fat.
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24
Set the meat aside on the cutting board.
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25
When the mushroom sauce is ready, stir in the chicken, peas, sherry, and chopped tarragon and parsley and cook until warmed through, about 5 minutes.
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26
Taste and season with salt and pepper as needed.
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27
Serve immediately over rice, pasta, toast, or puff pastry.
