1/4 cup dried porcini mushrooms
2 tablespoons olive oil
1 tablespoon butter
4 pieces bone-in chicken (leg and thigh), skinned
1 large onion, thinly sliced
1 can (14 ounces) chopped tomatoes
2/3 cup red wine
1 clove garlic, crushed
1 sprig rosemary, leaves only, finely chopped, plus more sprigs for garnish
1 3/4 cups portabella mushrooms, thinly sliced
Salt and black pepper to taste

Put dried mushrooms in bowl and add 1 cup warm water. Let stand 20 minutes. Squeeze mushrooms over bowl, and strain and reserve liquid. Finely chop mushrooms. In casserole or Dutch oven, heat oil and butter until foaming. Add chicken and sauté over medium heat about 5 minutes, or until golden brown. Remove and drain on paper towels. Add onion and chopped mushrooms to pan. Cook gently, stirring frequently, about 3 minutes, or until onion has softened but hasn’t browned. Stir in tomatoes, wine and reserved mushroom liquid, then add garlic, chopped rosemary and salt and pepper. Bring to boil, stirring constantly. Return chicken to pan and turn to coat with sauce. Cover with tight-fitting lid and simmer for 30 minutes. Add portabellas and stir well to mix with sauce. Continue to simmer for 10 minutes or until chicken is tender. Taste and adjust salt and pepper. Serve hot.

Servings: 4. Serving size: 1 piece chicken with sauce. Per serving: 322 calories, 28.2 g protein, 13.5 g fat, 12.2 g carbohydrates, 2.1 g dietary fiber, 336 mg sodium, 6 mg sugars, 111 mg cholesterol

From One-Pot Cooking (2010, Southwater Publishing) by Jenni Fleetwood