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1
Heat a few tablespoons of oil in a Dutch oven over high heat.
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2
Sprinkle the chicken pieces on both sides with salt and pepper.
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3
Place the chicken in skin-side down and cook until golden brown.
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4
Turn the chicken over and brown the other side.
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5
Remove the chicken to a baking sheet or plate and set aside.
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6
Add the mushrooms, season with salt and pepper and saute until golden brown.
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7
Remove the mushrooms from the pan.
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8
Add a touch more canola oil and add the shallots and cook for 30 seconds.
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9
Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes.
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10
Add the white wine and cognac and reduce for 4 to 5 minutes.
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11
Add the stock and bring to a boil.
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12
Add the mushrooms and nestle the chicken into the sauce, skin-side up.
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13
Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes.
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14
Once the chicken is cooked, remove it from the pan and put on a plate.
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15
Taste the sauce.
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16
Add 1 more tablespoon tomato paste and whisk to combine.
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17
Add the butter to enrich the sauce.
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18
Check the seasoning.
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19
Add the tarragon and stir to combine.
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20
Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan.
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21
Garnish with a couple sprigs of chervil.
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22
Add the stock to a medium saucepan and bring to a boil over high heat.
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23
Add the polenta in a fine stream, whisking constantly with a wire whisk.
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24
Once all the polenta has been added, reduce the heat to low and cover the pan.
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25
Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes.
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26
Remove from the heat and stir in the heavy cream and cheeses until combined.
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27
Taste and season with salt and pepper.
