This is a Tuscan-style country chicken dish; it is absolutely delicious! I served it with corn on the cob and this bread (below), and it was a really good accompaniment! As usual, I altered the dish a little, by leaving out the mushrooms - because none of us are big mushroom fans in our household.
20g (0.70oz) dried porcini mushrooms
1 cup boiling chicken stock
1.5kg (3.3lb) chicken (I used just chicken breast rather than a whole chicken - less fuss - and I had a bit less than this on hand; it was still great!)
50g (1.75oz) butter
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, crushed
150g (5.3oz) button mushrooms, sliced
1 1/2 tablespoons finely chopped fresh oregano
425g (15oz) can tomatoes
425g (15oz) can tomato puree
Place porcini mushrooms in heatproof bowl, cover with boiling stock, stand 30 minutes. Drain mushrooms, reserve stock, chop mushrooms.
Cut thighs and legs from chicken. Separate legs and thighs. Cut wings from chicken. Using poultry shears or scissors, cut down each side of backbone; discard backbone. Cut breast in half.
Heat butter and oil in pan, add chicken, cook until chicken is lightly browned. Stir in onion and garlic, cook, stirring, until onion is soft.
Add reserved stock, all mushrooms, oregano, undrained tomatoes and tomato puree. Simmer, uncovered, stirring occasionally, about 30 minutes or until chicken is tender and sauce is slightly thickened.
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