4oz Dried Porcini Mushrooms
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
3 or 4# Chicken Portions, skinned & bone in (we use all thighs)
1 Large White Onion, thinly sliced
14oz Can Diced Tomatoes
2/3 Cup Red Wine
1 Garlic Clove, crushed
Leaves of 1 Fresh Rosemary Sprig, chopped fine
8oz. Fresh Portabella Mushrooms, sliced
Kosher Salt & Fresh Ground Black Pepper
Fresh Rosemary Sprigs for garnish

Place the porcini in a cup of hot water and let sit for 20 minutes. Squeeze the porcini over the water and strain the liquid, reserve the broth. Chop the porcini finely.

Heat up a Dutch oven on the stovetop and then add the oil & butter, heating until foaming. Sauté the chicken pieces in batches until golden brown on all sides. Set aside and add the onion and diced porcinis to the pot. Cook over medium heat until softened but not browning. Stir in the tomatoes, red wine and reserved mushroom soaking broth followed by the crushed garlic. Be sure to really scrape up everything off the bottom of the pan and into the liquid. Season with the chopped rosemary and salt and pepper to taste, bringing it all to a boil.

Put the chicken back into the pot and push into and under the sauce. Cover tightly and simmer for 30 minutes.

Add the fresh mushrooms and then continue to simmer for another 10 minutes, or until the chicken is done. Serve over thick egg noodles, mashed potatoes or polenta. Garnish with rosemary sprigs.