10-12 boneless, skinless chicken thighs
1/2 cup all purpose flour seasoned-salt -pepper
3T Olive oil
2 carrots, peeled finely chopped
2 celery stalks, finely chopped
1 yellow onion, " "
3 garlic cloves " "
3 ounces dried porcini mushrooms
1 Cup dry red wine
1 (28-ounce) can crushed tomatoes with juice
1 Cup chicken stock
3T drained capers
1t each- dried oregano, rosemary and thyme
1/4 cup coarsely chopped fresh Italian parsley
PREHEAT oven 375
1. Place mushrooms into a med. bowl and cover with the chicken stock and wine-let soak
2. Place flour onto plate and season with salt and pepper- Dredge the chicken pieces in the flour and shake off all excess to create a light coating
3. Heat olive oil in large Dutch oven med high heat. Add chicken a few at a time and saute until lightly browned on both sides. Remove to a platter
4. Remove mushrooms from soaking liquid-squeeze out all excess liquid-RESERVE the liquids. Chop mushrooms-small pieces-
5. Add more olive oil to pot- add onions, carrots and celery. Saute until slightly browned- about 6 minutes. add the garlic and mushrooms.
6. Add canned tomatoes. Using a fine mesh strainer, strain the mushroom soaking liquid into the pot.(because it will have residue from mushrooms) Stir to combine. Return chicken to the pot. Add the capers and dried herbs. Cover the pot with a tight fitting lid and place into the oven. Cook 1 hour
Serve over hot buttered noodles-or polenta or Baked Semolina with Cheese and brown butter(recipe to follow)
