INGREDIENTS

• Arborio Rice
• black pepper
• boneless skinless chicken thighs
• chopped fresh tarragon
• Chopped shallots
• Extra Virgin Olive Oil
• garlic cloves
• Low-sodium chicken broth
• Madeira wine
• Parmigiano-Reggiano cheese
• Salt
• shiitake mushrooms
• sliced button mushrooms

DIRECTIONS

1. Bring the broth to a simmer in a medium saucepan set over medium heat.
2. Meanwhile, heat 2 tablespoons of the oil in a 4-quart nonstick Dutch oven over medium-high. Add the button and shiitake mushrooms and cook, stirring occasionally, until they begin to brown, about 6-7 minutes. Stir in the chicken, salt, and 1/8 teaspoon of the pepper, and cook until the chicken is lightly browned and cooked through, about 6-8 minutes. Transfer mixture to a bowl and reserve.
3. Return the Dutch oven to medium heat and add the remaining 1 tablespoon oil. Stir in the shallots and garlic