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
- 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.
- Saute the chicken pieces on both sides until browned. Add S&P and the wine and scrape the pan.
- Add the mushrooms, filtered water and tomatoes. Cook for about 50 minutes, turning the pieces occasionally, until chicken is tender.
- Remove the chicken to a platter, reduce the sauce if necessary, then swirl in the butter and pour over chicken.
