• Wash the chicken in cold water and pat thoroughly dry with cloth or paper towels.
• Put the oil in a sauté’ pan and turn the heat to medium high When the oil is very hot, slip in the chicken pieces, skin side down. Brown them well on that side, and then turn them and brown the other side.
• Sprinkle the chicken pieces with salt and freshly ground black pepper, turn them once more, then add the wine.
• Let the wine simmer briskly for 30 seconds as you scrape loose browning residue from the bottom and sides of the pan with a wooden spoon.
• Add the chopped reconstituted porcini, the filtered water from their soak, and the chopped tomatoes with their juice.
Turn over all ingredients, then adjust heat to cook at a slow simmer, and put a lid, slightly ajar, on the pan.
• Cook until the chicken thighs are very tender when prodded with a fork, and the meat comes easily off the bone, about 50 minutes. Turn the chicken pieces from time to time while they are cooking.
• When the chicken is done, transfer to a warm serving platter.
Tip the pan and spoon off all but a little of the fat. If the juices in the pan are too thin, boil them down over high heat.
Swirl into them the 1 TBS of butter then pour all the contents of the pan over the chicken and serve at once.
• You may serve this with fried polenta slices and reserve enough of the chicken liquid to pour onto the polenta.
PORCINI SOAK TO RECONSTITUTE PORCINI MUSHROOMS Before you can cook dried mushrooms, they must be reconstituted according to the following procedure:
• ¾ TO 1 Oz dried porcini – soak the mushrooms in 2 Cups, barely warm water for at least 30 minutes.
• Lift out the mushrooms by hand, squeezing as much water as possible out of them, letting it flow back in the soaking container. Rinse the reconstituted mushrooms in several changes of fresh water.
Scrape clean any places where soil may still be embedded. Pat dry with paper towels.
Chop them or leave them whole as the recipe may direct.
• Do not throw out the soaking water because it is rich in porcini flavor.
Filter it through a strainer lined with paper towering. collecting it in a bowl or beaked pouring cup.
Set aside to use, as the recipe will subsequently instruct.