For the Chicken & Porcini Powder:

1 small chicken, about 2.5-3 lbs, preferably organic
.75 ounces dried porcini mushrooms
1 tablespoon black peppercorns
1/2 tablespoon fennel seed
1 tablespoon kosher salt
1 tablespoon butter
1 tablespoon olive oil

For the Mushroom Shallot Sherry Vinegar Pan Sauce:

1/2 cup sliced shallots
1 handful of mushrooms, your choice, sliced
1 tablespoon flour, preferably wondra
1.25 cups chicken stock
1/4 cup sherry vinegar