1 1/2 cups (375 ml) beef broth

1/2 oz (14 g) dried bolete mushrooms

4 whole chicken legs

1 tbsp (15 ml) olive oil

1/2 lb (225 g) white mushrooms, quartered

1/2 lb (225 g) oyster mushrooms, thinly sliced

2 tbsp butter

1 onion, chopped

2 garlic cloves, chopped

2 tbsp unbleached all-purpose flour

1/2 cup (125 ml) dry white wine

1 small tomato, seeded and diced

1 tsp tarragon, finely chopped

In a small pot, bring the broth to a boil. Remove from the heat. Add the dried mushrooms and let sit for 15 minutes to rehydrate. Drain and reserve the broth and mushrooms separately.

Meanwhile, remove the skin from the chicken. With a knife, separate the thighs from the drumsticks.

In a large Dutch oven over medium-high heat, brown the chicken in the oil on both sides. Season with salt and pepper. Set aside in a bowl. Deglaze the Dutch oven with 1/4 cup (60 ml) of the reserved broth, scraping the bottom of the pot with a wooden spoon. Pour over the chicken.

In the same Dutch oven over medium-high heat, brown the fresh mushrooms in the butter. Add the rehydrated mushrooms, onion and garlic. Cook for 2 minutes. Sprinkle with the flour and toss to coat well. Deglaze with the wine and let reduce by half, stirring with a whisk. Add the remaining broth, the tomato and chicken. Bring to a boil. Let simmer over low heat, covered, for 1 hour.

Remove the lid and let the sauce reduce for 5 minutes or until it coats the back of a spoon. Adjust the seasoning. Add the tarragon and serve with buttered noodles, if desired.

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