Chicken braised with dried porcini mushrooms, white wine and tomatoes

Ingredients for 2 servings:

• 1 chicken, about 1.5 kg, cut into 4 pieces
• 2 tbsp vegetable oil
• 25 g porcini mushrooms, dried, soaked in 1/2 l water for 30 min., squeezed firmly, chopped + filtered soaking
• salt and pepper
• 100 ml wine, white, dry
• 50 g tomatoes (Italian plum tomatoes) from the can with some juice, roughly chopped, maybe a little more
• 15 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fricassea di pollo with porcini, wine white and pomodoro

Wash the chicken pieces and pat dry. Heat the oil in a heavy pot, add the poultry skin-side down and sear briskly. Turn over and brown on the other side. Season with salt and pepper and add the wine. Cook for 30 seconds, scraping up any juices from the bottom with a wooden spoon. Add the chopped porcini mushrooms with the filtered soaking water (approx. 1/2 liter) and the chopped tomatoes with their juices. Simmer gently with the lid halfway on, turning occasionally. The dish is done when the meat flakes easily from the bone with a fork. Then arrange the poultry on plates, tilt the pot and skim off and discard the fat. Reduce the cooking liquid a little more over high heat if it is too thin. Stir the butter into the sauce, pour it over the poultry and serve.