Step 1

Porcini mushrooms: pour 2 cups of boiling water over top a ½ ounce of dried porcini mushrooms and sit for 20 minutes.

Step 2

Finely strain the mushrooms and reserve ½ of the liquid.

Step 3

Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.

Step 4

Season the chicken parts well on all sides with salt and pepper.

Step 5

Heat the olive oil into a large rondeaux pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side.

Step 6

Remove the chicken and set aside.

Step 7

Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes.

Step 8

Deglaze with the wine and cook over medium heat until it is almost gone about 5 minutes.

Step 9

Pour in the reserved porcini mushroom liquid, tomatoes, herbs, salt and pepper and stir.

Step 10

Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.

Step 11

Garnish with chopped parsley.