Cooking Italy has sprung back to life after quite a long vacation—hooray! This week's assignment was a chicken fricassee with nice mushrooms in a tomato-wine sauce. Nothing fancy, just nice homey food.
And it could hardly be simpler to make. Soak some dried porcini (aka cêpes). Brown your chicken parts. Deglaze the pan with some white wine. Add the soaked porcini, their soaking juice, and some chopped tomatoes. (Instead of chopped tomatoes, I used some of the simple tomato sauce I made from seeded tomatoes this summer.) Simmer away for 50 minutes or so and serve.
There's no special reason to use a whole chicken here; use the parts you prefer or have on hand. We liked the mix of light and dark meat. I thought it might have been nicer to have cut the chicken into eight parts, rather than four, though.