Busters Recipes

Chicken with Dried Mushrooms and Tomatoes
  
  1 ounce dried porcini mushrooms, soaked in 2 cups lukewarm water for 20 minutes
1 large, plump chicken (4 to 5 pounds), cut into 8 serving pieces, thoroughly washed, and patted dry with paper towels
2 tbsps. unsalted butter
2 to 3 tbsps. extra virgin olive oil
salt and freshly ground black pepper to taste
1 small garlic clove, finely minced
1 tbsp. finely chopped fresh rosemary or 1/2 tsp. dried rosemary, chopped
1/2 cup dry white wine
1 pound ripe plum tomatoes, seeded and minced
1 to 2 tbsps. chopped flat-leaf parsley
  
  Drain the porcini mushrooms and reserve the soaking water. Rinse the mushrooms well under cold running water and roughly mince them. Strain the soaking water through a few layers of paper towels into a small bowl. Set the porcini and the soaking water aside.
Combine the butter and oil in a large heavy casserole or deep skillet that can accommodate all the chicken pieces comfortably in a single layer and place over medium-high heat. When the fat is nice and hot, add the chicken, skin side down, season with salt and pepper, and cook, turning once or twice until golden on both sides, about 10 minutes. Transfer the chicken to a plate.
Add the porcini, garlic and rosemary to the pot and stir quickly for a minute or so. Add the wine and stir to loosen the browned particles on the bottom of the pot. When the wine is reduced by about half, add the tomatoes, season lightly with salt, and cook for a few minutes.
Return the chicken pieces to the pot and stir them into the sauce. Reduce the heat to low, partially cover the pot, and cook gently until the chicken is very tender, 40 to 45 minutes. Stir and check the sauce from time to time, adding some of the reserved porcini soaking water if it reduces too much.
Just before serving, stir in the parsley. Taste, adjust the seasoning and serve.
Serves 4.

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