Canola oil
1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached)
Kosher salt and freshly ground black pepper
12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths
1 large shallot, finely diced
2 tablespoons tomato paste
1/2 cup dry white wine
2 tablespoons cognac
1 to 1 1/2 cups chicken stock
1 to 2 tablespoons cold butter
Finely chopped fresh tarragon
Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows
Fresh chervil sprigs, for garnish
5 cups low-sodium chicken stock
1 cup quick-cooking polenta
1/4 cup heavy cream
1/2 cup grated gruyere
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
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