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Export 12 ingredients for grocery delivery
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.
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