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1
Place the dried shiitakes into a small bowl and cover with hot water for about 30 minutes to allow them to re-hydrate.
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2
Rinse the chicken to remove any residue and pat dry with paper towels.
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3
Rub the mesquite seasoning onto all the chicken parts.
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4
Preheat oven to 350 degrees F. In a large saute pan, brown the chicken on all sides and place on a baking sheet.
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5
Transfer the chicken to the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes.
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6
Remove from oven and let rest.
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7
While the chicken is in the oven, prepare the tomato demi-glace.
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8
Heat the canola oil in a medium saucepan over medium-high heat and saute the red onion, celery and garlic until they begin to caramelize lightly, being careful not to burn them.
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9
Deglaze the pan with the red wine, and when most of the alcohol has evaporated, add the vegetables, stock, tomatoes, parsley leaves, and thyme.
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10
Return to a gentle boil and let the liquid reduce by half, then strain into a small bowl.
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11
Strain the mushrooms through paper towels to reserve the soaking liquid.
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12
Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace.
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13
Heat for a few minutes to let the flavors integrate.
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14
Remove from heat and fold in the mushrooms.
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15
Cut the figs in half lengthwise.
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16
Arrange the chicken on serving dish, spoon some sauce on top and garnish with figs.
