-
1
Season the chicken all over with 1/2 teaspoon salt.
-
2
Pour enough vegetable oil into a large Dutch oven to cover the bottom of the pan, over medium heat.
-
3
When the oil is hot, brown the chicken all over in batches, about 2 to 3 minutes per side.
-
4
Remove the chicken to a plate.
-
5
Discard the vegetable oil.
-
6
Add the olive oil to the pot, and bring to medium-high heat.
-
7
When the oil is hot, add the vegetables.
-
8
Cook, stirring occasionally, until the onions and celery are caramelized on the edges, about 5 minutes.
-
9
Put the chicken back in the pot, and pour in the white wine.
-
10
Drop in the rosemary.
-
11
Boil until the wine is reduced by half, then add the chopped porcini and the soaking liquid, omitting any gritty residue in the soaking liquid.
-
12
Once the liquid returns to a boil, add the tomatoes.
-
13
Rinse out the can with 1 cup hot water and add that as well.
-
14
Bring to a boil, and simmer to let the sauce come together, about 5 minutes.
-
15
Pour in the sliced mushrooms, bell peppers, oregano, and the remaining 2 teaspoons salt.
-
16
Cover, bring to a simmer, and cook until the vegetables have begun to soften, about 10 minutes.
-
17
Uncover, and cook until the sauce has reduced and the chicken is tender, about 15 to 20 minutes more.
-
18
The chicken gets cut up as follows: two wings, two thighs, two drumsticks, back in two pieces, breast halves in three pieces each.
