Step 1

In a cast iron skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium-high

Step 2

Season the chicken with salt and pepper

Step 3

Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more

Step 4

Remove to platter

Step 5

Reserve to skillet

Step 6

Listicle: 12-Inch Cast Iron Frying Pan While the chicken browns, add mushrooms and broth to a small pot

Step 7

Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms

Step 8

After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about ¾ cup, 2 to 3 minutes

Step 9

Once mushrooms are cool enough to handle, finely chop

Step 10

If needed, add remaining EVOO to reserved skillet over medium-high heat

Step 11

Stir in the carrot, celery and onion; season with salt

Step 12

Cook until softened, 4 to 5 minutes

Step 13

Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again

Step 14

Pour in wine and cook until reduced to ⅓ cup, 2 to 3 minutes (mixture will thicken as you will see a trail when the spoon is moved through it)

Step 15

Add mushroom broth and tomatoes

Step 16

Return chicken to skillet

Step 17

Simmer for 5 minutes

Step 18

Remove skillet to trivet and serve from pan with charred bread