Chicken cacciatore pronto

I wouldn't say that this is among the most exciting or scrumptious chicken dishes that I've tasted. However, it does earn its place in my arsenal of weekday dinner recipes for the sole reason that Mason for the first time ate a piece of chicken that was not either reconstituted into a nugget or swimming in General Tso's sauce.

Chicken cacciatore pronto (from Michael Chiarello's Casual Cooking)

1/2 ounce dried porcini mushrooms
1 cup warm water
8 bone-in chicken thighs, skin on
sea salt
black pepper
olive oil
1 tbsp minced garlic
3 tbsp finely minced Italian parsley
3/4 cup tomato puree
1 cup chicken stock, or 1/2 cup low-sodium chicken broth mixed with 1/2 cup water

In a small bow, rehydrate the porcini n the warm water or 30 minutes. Lift the porcini out with a slotted spoon and chop finely. Reserve the porcini and liquid separetly.

Season the chicken with salt and pepper. Heat a large skillet over high heat. Coat with a thin film of olive oil, then add the chicken, skin side down. Brown well on the skin side, 8-10 minutes, reducing the heat if necessary to keep the chicken from burning. Turn and cook for about 2 minutes ont he second side. Transfer the chicken to a platter and pour off all but 1 tbsp of the fat in the skilelt.

Return the skillet to moderate heat and add the garlic. Cook, stirring, until it starts to color, then add 2 tbsp of the parsley and saute briefly. Add the porcini and stir briefly, then add the tomoato puree, stock, and reserved porcini liquid. Bring to a simmer, return the chicken skin side up to the skillet, cover, and redue heat to low. Cook until chicken is no longer pink at the bone, 20-25 minutes.

Transfer the chicken to a serving platter. Raise the heat to high and boil the sauce until it thickens, then spoon the sauce over the chicken. Top with the remaining 1 tbsp of parsley.