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