Ingredients

The following ingredients have 4 Servings
  • ¼ cup of reconstituted dried porcini mushrooms
  • 1 whole chicken broken down into parts
  • 2 tablespoons olive oil
  • ½ peeled and small diced yellow onion
  • 3 small diced ribs of celery
  • 2 peeled and small diced carrots
  • 4 finely minced cloves of garlic
  • 1 cup sliced baby portabella
  • 1 cup sliced button mushrooms
  • 1 cup dry red wine
  • 2 28- ounce cans whole peeled tomatoes (crushed with your hands)
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoons chopped fresh rosemary
  • sea salt and fresh cracked pepper to taste

Instruction

  • Pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms in a medium-sized bowl and let them sit for 20 minutes.
  • Finely strain the mushrooms and reserve ½ of the liquid.
  • Rinse the mushrooms well under cold water and then squeeze out as much liquid as possible. Roughly small chop the mushrooms.
  • Season the chicken parts well on all sides with salt and pepper.
  • Heat the olive oil into a large rondeaux pot over medium heat until it begins to smoke likely.
  • Add chicken parts and brown them well on each side, which takes about 4 minutes per side.
  • Remove the chicken and set aside.
  • Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes or until browned over medium-high heat.
  • Deglaze with the wine and cook over medium heat until the liquid is almost gone, which takes about 5 minutes.
  • Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt, and pepper and stir.
  • Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.
  • Garnish with chopped parsley.