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1
Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
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2
Strain and reserve liquid.
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3
While the mushrooms soak, remove skin from drumsticks; discard skin.
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4
Heat oil in a large skillet or saute pan with high sides over medium-high heat.
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5
Add sausage and saute until lightly browned.
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6
Remove with a slotted spoon to a plate.
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7
Combine flour, rosemary, salt and pepper in a large plastic bag.
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8
Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
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9
Add to skillet and brown on all sides.
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10
Transfer to plate with sausages.
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11
Add wine and tomato paste to skillet.
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12
Bring to a boil, scraping the bottom to remove any browned bits.
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13
Simmer until liquid is almost completely evaporated.
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14
Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
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15
Return chicken and sausage to pan along with half of the reserved mushroom liquid.
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16
Cover, reduce heat to low and cook for 15 minutes.
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17
Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
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18
Garnish with parsley and serve warm.
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19
*CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer.
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20
Since chicken is never ready to be served unless it is done, always be sure it is completely cooked.
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21
Whole or bone-in chicken should reach an internal temperature of 180F, and boneless chicken should be cooked to 165F.
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22
Other indicators for doneness include:.
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23
1) A fork or toothpick can be inserted with ease.
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24
2) The juices should be clear, not pink.
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25
3) Bone joints move easily.
