Hunter's-Style Chicken

Course Main Dishes

Ingredients in this Recipe

1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin on parts of your choice
1 cup boiling water
1 cup dried porcini mushrooms
1 cup dry red wine
1 small carrot, peeled and grated (about 1/2 cup)
1 tablespoon double concentrated tomato paste
1/2 pound crimini mushrooms
2 cups chopped white or yellow onion
2 ounces red (Italian/sweet) vermouth
3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)
3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat leaf parsley)
extra virgin olive oil
grapeseed oil
Kosher or sea salt

See Full Recipe at Food52