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1
Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water.
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2
Let sit 15 to 30 minutes, until mushrooms are softened.
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3
Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl.
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4
Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely.
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5
Set aside.
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6
Measure out 1 cup of the soaking liquid and set aside.
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7
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet.
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8
Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side.
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9
Transfer the chicken pieces to a bowl as they are done.
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10
Pour the fat off from the pan and discard.
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11
Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt.
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12
Cook, stirring, until the vegetables begin to soften, about 5 minutes.
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13
Add the garlic, parsley, rosemary, red pepper flakes and salt to taste.
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14
Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic.
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15
Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes.
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16
Season with salt and pepper.
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17
Stir in the wine and bring to a boil.
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18
Cook, stirring, for a few minutes, until the wine has reduced by about half.
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19
Add the tomatoes and salt and pepper to taste.
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20
Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant.
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21
Stir in the mushroom soaking liquid that you set aside.
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22
Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture.
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23
Cover and simmer over medium heat for 30 minutes, until the chicken is tender.
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24
Taste, adjust seasoning and serve with pasta or rice.
