Chicken Fricassee With Boletes

Recipe Ingredients

2 oz	56g	Dried boletes*
1		Garlic clove - minced
1		Small onion - chopped
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
1		Chicken - (2 1/2 to 3 1/2 lbs) - cut into quarters
3		Fresh tomatoes - chopped
		= (or one 15-oz can peeled tomatoes)
1 teaspoon	5ml	Chopped fresh thyme
		= (or 1/4 tspn dried thyme)
1/2 cup	118ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom

Soak the mushrooms in warm water for about l5 minutes. Squeeze dry and chop into small pieces. Reserve the mushroom liquid.

In a saute pan or skillet, saute the mushrooms, garlic, and onion in the butter for about 3 minutes. Remove the mushrooms with a slotted spoon, leaving some of the butter in the pan. Set the mushrooms aside.

In the same saucepan, add the oil and saute the chicken until browned. Add the mushrooms, tomatoes, herbs, wine, and reserved mushroom liquid. Add salt and pepper to taste. Cover and cook over low heat for about 30 to 45 minutes or until the chicken is tender.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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