Soak the porcini mushrooms in 1 cup warm water. Chop the mushrooms small and set aside. Pour the soaking liquid through a coffee filter and set aside. Season the chicken with salt and black pepper. Dredge all the pieces of chicken with flour. Set aside In a large Dutch Oven brown the chicken in the oil 2-3 minutes on each side. Set aside on a paper towel lined plate. In the remaining oil, add the rosemary sprig and saute about 2 minutes. Add the speck and saute another 2-3 minutes. Add the celery and onions and saute until the edges begin to brown, about 3-5 minutes. Add the chicken back to the pot. Add the wine and reduce until no more alcohol can be sensed. Add the porcini mushrooms and soaking liquid and bring to a boil. Add the tomatoes. Bring to a boil and simmer. Add the portobello mushrooms and salt to taste. Cover and simmer about 5 minutes for the mushrooms to soften. Uncover until sauce is reduced and chicken is tender about 15 mins. Remove the rosemary sprig and serve.