Hunter Chicken

1. Put the porcini mushrooms in a bowl, pour 1 cup warm water over the mushrooms. Let soak for 20 minutes. Then squeeze excess water out of mushrooms, strain the liquid and reserve the water. Finely chop the porcini. Set both the water and the porcini aside in separate dishes.

2. Heat the oil and butter in a large frying pan (or a Dutch oven) until foaming. Add chicken and saute over medium heat for 5 minutes, or until golden brown. Remove chicken and drain on paper towels.

3. Add the sliced onion and the chopped porcini mushrooms to the pan. Cook gently, stirring frequently, for about 3 minutes or until onions are softened, but not browned. Stir in the chopped tomatoes, red wine and reserved mushroom water. Add the minced garlic and chopped rosemary – salt and pepper to taste. Bring to a boil, stirring constantly.

4. Return chicken to the pan, turn to coat with the sauce. Cover with a tight lid and simmer for 30 minutes.

5. Here I usually remove the chicken again, add the fresh mushrooms and cook them for about 10 minutes. I then thicken the sauce with a little water and corn starch (do not use flour). Once the sauce thickens, replace chicken and simmer for a few more minutes, turning the chicken to coat in the now thickened sauce.

6. Serve with rice (or your favorite starchy thing). Spoon sauce over chicken and rice. Dig in!