Chicken in dried mushroom and tomato sauce
adapted from Marcella Hazan
25g dried italian or french mushrooms
4 chicken thighs, skinned
8 tablespoons dry cider or dry white wine
1/2 tin chopped tomatoes
butter or oil
Place the dried mushrooms in 150mls lukewarm water. Allow to soak for 15-20 minutes. Line a sieve with a piece of kitchen paper. Filter the water in which the mushrooms have soaked into another container. Rinse the soaked mushrooms, making sure to remove any grit, then chop into small pieces.
Heat oil or butter in frying pan. Brown the chicken pieces on both sides. Add the cider and turn up heat to evaporate. Then add the chopped mushrooms, the soaking water, chopped tomatoes and salt and pepper. Cover the pan and cook gently for about 30-40 minutes, until chicken is tender.
This is another quick and easy dish. The dried mushrooms, cider and tomatoes give it a lovely rich flavour. We eat it with plainly cooked Basmati rice.