1. Peel the shallots. Cut the mushrooms into quarters. Place the shallots in the bowl fitted with the ultrablade knife. Mince at speed 11 for 10 seconds. Scrape down the sides of the bowl.
2. Replace the ultrablade knife with the mixer. Add olive oil and white wine. Launch the P1 simmer program at 270°F for 5 minutes.
3. At the end of the program, add the chicken, tomatoes, thyme, bay leaf and cornstarch dissolved in the broth. Season with salt. Launch the P2 simmer program at 200°F for 50 minutes. After 20 minutes, add the mushrooms and cook the remaining 30 minutes. At the end of cooking, serve immediately.