Chicken Cacciatore with Porcini Mushrooms

1. Rehydrate Porcini Mushrooms

Begin by rehydrating the porcini mushrooms. Place them in a bowl and cover with boiling water, letting them soak for 15 to 30 minutes. Once plump, drain the mushrooms, reserving the liquid, and chop them finely.

2. Brown the Chicken

Heat up 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken legs and thighs with salt and pepper. Brown the chicken pieces until golden on each side, about 5 minutes per side, then set aside. The Maillard reaction during browning enriches the dish with a depth of savory flavor.

3. Sauté Vegetables

In the same skillet, add the remaining tablespoon of olive oil, followed by the minced onion, carrot, and celery, with a pinch of salt. Sauté for about 5 minutes, or until the vegetables are softened and aromatic.

4. Add Garlic and Herbs

To the skillet, incorporate the minced garlic, parsley, rosemary, and red pepper flakes, along with the fresh and rehydrated porcini mushrooms. Cook for another 10 minutes, stirring occasionally, until the mushrooms have softened and the aromatics are fragrant.

5. Deglaze with Red Wine

Pour in the red wine, allowing it to bubble away and reduce slightly, which concentrates the flavors and adds a layer of complexity to the sauce.

6. Simmer with Tomatoes

Stir in the pulsed tomatoes and the reserved mushroom soaking liquid, seasoning with additional salt and pepper to taste. Bring the mixture to a simmer, blending the ingredients well.

7. Cook Chicken in Sauce

Return the browned chicken to the skillet, nestling the pieces into the sauce. Let the chicken simmer for about 30 minutes. As the chicken cooks gently in the sauce, it becomes tender and absorbs the rich, herby flavors.