Chicken with mushrooms tasty dish recipe

Ingredients for 2-4 people:

1 chicken cut into pieces (2 drumsticks, 2 thighs, 2 breasts, wings)

500g fresh Paris mushroom

25g porcini dry funghi

2 red onions cut into petals

1 thinly sliced ​​leek

1 cup (250ml) dry white wine

150g cherry tomatoes

fresh herbs: the ones you like best (eg sage, thyme, rosemary, 1 bay leaf, oregano)

chopped parsley to finish

salt and pepper

Clean the Paris mushrooms with a damp tea towel, slice thick slices or split in half and reserve. Heat 500ml of water and before boiling, turn off the heat, put the dried fungi in the water and cover the pan. Allow to hydrate for 15 min. Reserve. Place the tomatoes on a baking sheet, sprinkle with oil, salt, pepper and a pinch of sugar. Place in preheated oven at 180 degrees for 10 to 15 min. Reserve.

Wash and dry chicken pieces. Put salt and pepper into the pieces. Heat a skillet well, drizzle with olive oil and when it is very hot place the chicken pieces with the skin down. Leave 10 min without stirring and when the pieces are golden, turn and brown on the other side.

Remove the chicken from the pan and place it in a bowl. In the same very hot pan put the onion in petals, stir and place the mushrooms. Leave without stirring for the mushrooms to brown for 3 to 4 min. Place the sliced ​​leek on top of the mushrooms and stir quickly. Leave another 2 min without stirring. Lower the heat and return the chicken pieces to the pan.

Add white wine and boil for 2 min. Place 250ml (1 cup) of the funghi broth, the fresh herbs and the dry funghi already hydrated and cut into 3cm pieces. Cover the pan and cook over low heat with half a lid (almost covered) for 30 minutes. Be careful not to dry too much.

Finish by adding another 1/2 cup of funghi broth, the tomatoes and chopped parsley. Cook the dough according to the packaging. In a frying pan put 2 tablespoons of butter, 3 sage leaves and salt. Place the dough in this butter and serve