Capitolade Of Chicken - cooking recipe

Ingredients

Bread Crumbs
2 teaspoons unsalted butter
3/4 cup packed fresh breadcrumb
Hash
4 tablespoons unsalted butter
2 large shallots, minced
6 ounces small tender wild mushrooms, thinly sliced (chicken-of-the-woods, oyster, portobello, or button mushrooms)
2 tablespoons unbleached all-purpose flour
1/4 cup dry white wine
1 cup chicken stock
1/2 cup half-and-half
1/2 teaspoon salt (to taste)
3 cups shredded cooked chicken or 3 cups diced cooked chicken
1 tablespoon minced fresh parsley (or 1 t. minced fresh thyme, chervil, or summer savory)
fresh chervil (optional) or fresh summer savory, sprigs (optional)

Preparation

Preheat oven to 375\u00b0; butter a medium baking dish.
To make the bread crumbs: melt 2 teaspoons butter in a small skillet over medium heat; stir in the bread crumbs and toast them until golden; stirring ocasionally.
Scrape bread crumbs out of the skillet and reserve.
To make the hash: Melt the 4 tablespoons butter in a skillet over medium heat.
Stir in the shallots and mushrooms; cook about 5 minutes or until the mushrooms are limp.
Sprinkle in the flour and, when incorporated, pour in the wine and simmer briefly until reduced by half.
Pour in the stock and the half-and-half, add salt, and cook 5 minutes longer or until lightly thickened.
Stir in the chicken and heat through; remove from heat and add the parsley.
Spoon the capitolade into the prepared dish; sprinkle with the bread crumbs and bake 15-20 minutes, until the bread crumbs are nicely browned and the sauce is bubbly.