Chicken Mushroom Tartine

This is one of my ultimate comfort foods. An open-face sandwich with French flavors, hearty and savory, and just the cozy thing when it's cold outside.

It's a pretty flexible recipe:

• It uses pre-cooked chicken (it can be thigh or breast meat, leftover rotisserie, I bet canned would even work). The amount of chicken and mushrooms is flexible, whatever you've got is fine.
• I've not tried it, but if you left the chicken out entirely and doubled the mushrooms I bet you'd have a lovely vegetarian tartine, because mushrooms are little umami bombs on their own.
• I specify thyme, but you can skip it, or use whatever herbs you've got around—when I last made this, I threw in some tarragon I had left over from making Green Goddess Dressing.
• Don't have white wine? Don't sweat it, it's still good without it. (I keep white wine for cooking in the freezer, in ¼ cup chunks.)
• You don't have to put it on bread. The last time I made it, I served it with brown rice on the side, and it was fantastic.

The key is in the prep. I get all of the ingredients ready before I start, and have them arranged within arm’s reach of the cooktop. It comes together pretty fast, since the chicken is already cooked.

French-Style Country Bread

Crusty French bread, riddled with holes and full of flavor.

King Arthur BakingKing Arthur Baking

For the toast, use thick slabs of high-quality bread that isn't too soft. I use the French-Style Country Bread recipe from King Arthur Baking, but there are plenty of options in the fancy-bread section of your grocery story, where they put the "artisan" bread.

It's not cute when it's done—it's brownish gray gloop, that's just a fact. Throw a little something green on top, it works wonders. I usually use chopped parsley, but chives or green onions work, too. Serve it with a nice vinaigrette salad on the side.

Chicken Mushroom Tartine

Chicken and mushrooms and cream and white wine and Dijon and thyme and bread. Yes, please!

Print the recipe

Ingredients

• 4 thick slices of rustic French bread, toasted
• 2 tbsp olive oil
• 2 small or 1 large shallot, thinly sliced
• 1 clove garlic, minced
• 8 oz button mushrooms, sliced
• 1 tsp fresh thyme, chopped
• ¼ cup white wine
• 1 tbsp flour
• 1 tbsp Dijon mustard
• 1 cup heavy cream
• 6-12 oz cooked chicken, cubed
• salt and pepper to taste
• chopped Italian parsley, for garnish

Instructions

1. Heat oil over medium heat in a large sauté pan. Cook shallots until translucent. Add garlic and cook for one minute, until fragrant.
2. Add mushrooms, thyme, and some salt. Cook until mushrooms are very soft and darkened, for about 5 minutes.
3. Add wine, and cook down until it is evaporated.
4. Sprinkle with flour, stir, and cook for a minute.
5. Add mustard, and stir in completely. The flour and mustard will stick to the bottom of the pan, this is okay.
6. Add the heavy cream, and scrape up all of the brown bits on the bottom of the pan. Cook until the cream is thickened and warmed. 
7. Add the chicken and heat until warmed through. Add salt and pepper to taste.
8. Arrange on the bread slices, and top with parsley.

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