Frango with cogumelos and tomatoes

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 300 ml chicken broth, hot
• 3 tbsp olive oil
• ½ large onion(s), finely chopped
• 1 chicken (1.5 kg), cut into eight pieces
• 1 garlic clove(s), crushed
• 150 ml wine, white, dry
• 1 bunch of herbs (bouquet garni)
• 225 g tomatoes, in pieces (can)
• salt and pepper
• Coriander, chopped for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Chicken with dried mushrooms and tomato sauce

Soak the porcini mushrooms in half of the stock for 20 minutes. Meanwhile, heat the oil. Add the onion and sauté until softened. Add the chicken pieces and fry until evenly browned, adding the garlic towards the end. Pour in the wine and simmer for 2-5 minutes. Stir in the remaining stock, bouquet garni, and tomatoes and simmer. Remove the mushrooms from the stock, chop them, and add them to the pot with the strained stock, salt, and pepper. Cover and simmer gently for about 40 minutes. Transfer the chicken to a warmed serving dish. Reduce the cooking liquid until a light sauce forms. Pour over the chicken and sprinkle with the coriander.