"I took the classic theme of chicken cacciatore (which is usually made with a whole chicken) and re-created it with a minimum of ingredients and cooking time. The result is lots of flavor from using only chicken thighs and a base layer of seasoning from dried porcini mushrooms--a perfect weeknight or 'everyday' meal." - Michael Chiarello
Combine mushrooms and hot water in a bowl; cover and let stand 30 minutes. Remove mushrooms with slotted spoon. Finely chop mushrooms; set aside. Strain the soaking liquid into a bowl through a sieve lined with cheesecloth or paper towels. Discard solids; reserve soaking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Reduce heat to medium. Add garlic to pan; cook 2 minutes or until golden, stirring constantly. Add 2 tablespoons parsley; cook 30 seconds, stirring constantly. Add chopped mushrooms; cook 30 seconds, stirring constantly. Stir in the reserved soaking liquid, tomatoes, broth, and water; bring to a simmer. Return chicken to pan, and reduce heat to low. Cover and cook for 10 minutes or until the chicken is done.
Remove chicken; keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Spoon sauce over chicken; sprinkle with 1 tablespoon parsley.
The flavors of the sauce were delicious, but I didn't care for the strong, dark-meat flavor of the chicken thighs. Next time, I think I'll make it with chicken breasts or tenders. The sauce, though, I'm leaving alone...the earthy, rich flavors of the mushrooms in the sauce made the dish taste much more complex and time-consuming than it actually was.
Absolutley delicious!!! They didn't have Porcini mushrooms so I used Chanterelle. Had to add a little salt and used regular chicken broth. Can't wait to try the Porcini to see the difference in taste. This is definitely becoming a part of the "rotation."
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