Login to Save Like

Ingredients

• 2 ounces dried French cèpes or Italian porcini, or, if available, 1 pound fresh or 1 can (10 ounces) whole or quartered cèpes (see Note, page 149)
• 3 tablespoons pine nuts
• 4 large chicken breast halves on the bone (about 10 to 12 ounces each), at room temperature
• Salt and freshly ground pepper
• 8 tablespoons (1 stick) unsalted butter
• 1½ tablespoons chopped shallots
• 1½ tablespoons fresh lemon juice
• 1½ tablespoons dry vermouth or dry white wine
• 1 cup demi-glace (storebought or homemade—page 406) or 3 cups rich unsalted chicken stock (storebought or homemade—page 405) or duck stock (page 407) reduced to 1 cup
• 2 tablespoons rendered duck fat or extra virgin olive oil
• 12 ounces fresh white mushrooms, quartered
• 1½ tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon minced fresh garlic
• 3 to 4 ounces jambon de Bayonne,
• prosciutto, or Serrano ham, cut into ½-inch cubes
• 1 tablespoon Cognac

Description

Chow