Chardonnay Chicken & Wild Mushroom Stew - cooking recipe

Ingredients

1 tablespoon olive oil, divided
2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tablespoon Dijon mustard
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon dried porcini mushrooms
1/2 cup boiling water
1 cup Chardonnay wine
1 cup rich chicken broth
1/2 teaspoon dried tarragon, divided
1 cup instant rice, prepared according to box directions
2 tablespoons unsalted butter
1/4 lb shiitake mushroom, destemmed & caps quartered
2 shallots, chopped
1/4 lb cremini mushroom, quartered (Italian brown mushrooms)
1/4 lb portabella mushroom, halved & sliced
3/4 teaspoon lemon juice
1/8 cayenne pepper
1 teaspoon cornstarch
1/4 cup heavy cream
1 tablespoon fresh parsley, chopped (to garnish)

Preparation

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