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1.
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Put the porcini mushrooms in a bowl, pour 1 cup warm water over the mushrooms.
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Let soak for 20 minutes.
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Then squeeze excess water out of mushrooms, strain the liquid and reserve the water.
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Finely chop the porcini.
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Set both the water and the porcini aside in separate dishes.
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2.
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Heat the oil and butter in a large frying pan (or a Dutch oven) until foaming.
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Add chicken and saute over medium heat for 5 minutes, or until golden brown.
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Remove chicken and drain on paper towels.
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3.
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Add the sliced onion and the chopped porcini mushrooms to the pan.
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Cook gently, stirring frequently, for about 3 minutes or until onions are softened, but not browned.
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Stir in the chopped tomatoes, red wine and reserved mushroom water.
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Add the minced garlic and chopped rosemary salt and pepper to taste.
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Bring to a boil, stirring constantly.
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4.
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Return chicken to the pan, turn to coat with the sauce.
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Cover with a tight lid and simmer for 30 minutes.
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5.
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Here I usually remove the chicken again, add the fresh mushrooms and cook them for about 10 minutes.
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I then thicken the sauce with a little water and corn starch (do not use flour).
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Once the sauce thickens, replace chicken and simmer for a few more minutes, turning the chicken to coat in the now thickened sauce.
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6.
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Serve with rice (or your favorite starchy thing).
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Spoon sauce over chicken and rice.
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Dig in!
