Chicken Demi Glace Recipe
Put the dried shiitakes to a little bowl and cover with warm water for approximately 30 minutes to permit them to re-hydrate.
Rinse the chicken to eliminate any residue and then pat dry with paper towels. Rub on the mesquite seasoning on all of the chicken parts. In a large skillet, brown the chicken on all sides and place onto a baking sheet. Transfer the chicken into the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes.
Heat the coconut oil in a medium saucepan over medium-high heat and saute the red onion, garlic and celery until they start to caramelize softly, being careful not to burn them. Deglaze the pan with the red wine, also if almost all of the alcohol has evaporated, add the veggies, stock, tomatoes, parsley leaves, and thyme. Return to a skillet and then allow the liquid reduce by half an hour, then strain into a little bowl.
Strain the mushrooms through paper towels to reserve the soaking liquid. Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace. Heat for a few minutes to allow the flavours incorporate. Remove from heat and fold in the mushrooms.
Cut the figs in half lengthwise. Order the chicken on serving dish, spoon some sauce on the top and garnish with figs.