Put the mushrooms to soak for 1/2 hour in a cup of just enough water to cover. Heat the oil in a large skillet and cook the chicken until lightly browned on all sides. Add the onion and saute a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and tomatoes, the soaked mushrooms and their liquid, carefully strained, and the seasonings. Cover and cook slowly for about 40 minutes, or until done. Remove bay leaves, taste and correct the salt.
Mix together the lemon rind, minced garlic, and parsley and scatter over the top.
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