Chicken Cacciatore

Oh, yum!  I served it over noodles with a green salad on the side.  The recipe is straight from my Fannie Farmer cook book, which is much-stained and held together by a rubber band.

Chicken Cacciatore 

1 oz. dried mushrooms (I used porcini)

1/4 cup olive oil

1 medium chicken, cut in pieces (8 or more)

1 large onion, chopped

1/4 cup dry white wine

1 clove garlic, minced (I used three)

1 tablespoon tomato paste

2 cups canned tomatoes, drained

1/2 teaspoon allspice

Freshly ground pepper

2 bay leaves

1/2 teaspoon thyme, crushed

Salt to taste

for the Gremolata garnish

Grated rind of one lemon

1/2 clove garlic, minced (wimps! I used 2 cloves)

3 tablespoons minced parsley

Put the mushrooms to soak for half an hour in a cup with just enough warm water to cover. Heat oil ion a large skillet and cook the chicken till lightly browned on all sides. Add the onion and saute a few minutes, then splash in the wine and let it boil up. Lower the heat and add the garlic, paste, tomatoes, and the soaked mushrooms and their liquid (carefully strained,) and the seasonings. Cover and cook slowly for about 40 minutes or until done.  Remove bay leaves, taste and add salt, if needed.   Mix together the lemon rind, garlic, and parsley and scatter over the top of each serving.