Serves: 4
Total Calories: 154

1/2 cup dried porcini mushrooms
1 cup warm water
1 tablespoon unsalted butter
2 tablespoons olive oil
1 chicken (about 3 1/2 pounds), cut into 8 serving pieces
salt and freshly ground black pepper
1 cup dry white wine

1 Soak the mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to remove any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl.

2 In a large skillet, melt the butter with the oil over medium heat. Pat the chicken dry and place the pieces in the pan. Brown the chicken well on all sides, about 15 minutes. Sprinkle with salt and pepper.

3 Tip the pan and skim off the excess fat with a spoon. Add the wine to the skillet and bring to a simmer. Scatter the mushrooms over the chicken. Pour the mushroom liquid into the pan. Partially cover and cook, turning the pieces occasionally, until the chicken juices run clear when the thigh is pierced in the thickest part, about 20 minutes.

4 Transfer the chicken to a serving platter. If there is a lot of liquid left in the pan, raise the heat and simmer until it is reduced and thickened. Pour the sauce over the chicken and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 89

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
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Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
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Roasted Boiled Chicken
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