In a cast iron skillet, heat 3 tablespoons EVOO, three turns of the pan, over medium-high. Season the chicken with salt and pepper. Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more. Remove to platter. Reserve to skillet.

12-Inch Cast Iron Frying Pan

12-Inch Cast Iron Frying Pan

While the chicken browns, add mushrooms and broth to a small pot. Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms. After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about ¾ cup, 2 to 3 minutes. Once mushrooms are cool enough to handle, finely chop.

If needed, add remaining EVOO to reserved skillet over medium-high heat. Stir in the carrot, celery and onion; season with salt. Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary and crushed red pepper; stir, then add tomato paste and stir again. 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). Add mushroom broth and tomatoes. Return chicken to skillet. Simmer for 5 minutes. Remove skillet to trivet and serve from pan with charred bread.