Cooking Italy! Chicken Fricassee with Porcini Mushrooms, White Wine and Tomatoes

This was a simple dish to make, with few ingredients, but delicious results.  The recipe called for a whole chicken, cut into quarters; I used breast quarters instead.  The dried porcini mushrooms were not inexpensive, but the sauce and taste were fabulous, so you get what you pay for.  Simple roasted potatoes and a green salad went well with this earthy dish.  We all enjoyed this meal, even my son who is not a fan of mushrooms.

Below is an adaptation of the recipe, found on p. 332 of Essentials of Classic Italian Cooking.  I would advise getting the book, as I give only bare basics!  All you need are:
chicken, cut in quarters
S&P
1/2 c. dry white wine
1 oz. dried porcini mushrooms
1/4 c. canned imported Italian plum tomatoes, coarsely chopped, with juice
1 tbs. butter

1. Soak the mushrooms in 2 c. tepid water for 30 minutes.  Reserve the water, remove the mushrooms, rinse them well and chop coarsely.  Filter the reserved water through a strainer lined with a paper towel.
2. Saute the chicken pieces on both sides until browned.  Add S&P and the wine and scrape the pan.
3. Add the mushrooms, filtered water and tomatoes.  Cook for about 50 minutes, turning the pieces occasionally, until chicken is tender. 
4. Remove the chicken to a platter, reduce the sauce if necessary, then swirl in the butter and pour over chicken. 

Buon appetito!