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1
Soak dried porcini in 1 cup hot water for 30 minutes.
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2
Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside.
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3
Cut the lemon in half.
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4
Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
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5
Heat oil in a pan large enough to hold the chicken pieces in one layer.
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6
Add the prepared chicken and brown on both sides.
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7
Transfer to a casserole dish.
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8
Preheat oven to 350 degrees F.
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9
In a pan over medium heat, melt the butter.
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10
When it stops foaming, add chopped onion and salt, then saute until pale gold.
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11
Meanwhile, remove the porcini from the water and rinse well.
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12
Pat the porcini dry and chop into small pieces.
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13
Strain the water through a sieve, stopping before the last spoonful so that you dont get the residue from the bottom.
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14
Add porcini and pumpkin pieces to onion and saute for 5 minutes.
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15
Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
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16
Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper.
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17
Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
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18
Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.
