1 oz. dried mushrooms
4 tablespoon olive oil
4 chicken breast halves, cut into chunks
1 large onion, chopped
1/2 cup dry white wine
2 cloves garlic, minced
1 6-ounce can tomato paste
2 cups fresh tomatoes, peeled, seeded and chopped (substitute 1 28-can whole tomatoes, drained)
1/2 teaspoon allspice
freshly ground pepper
3 bay leaves
1/2 teaspoon thyme, crumbled
salt to taste
Put the mushrooms to soak for 1/2 hour in a bowl with just enough warm water to cover. Heat the oil in a large skillet and cook chicken until lightly browned on all sides. Add onion and sauté a minute or two, then splash in the wine and let it boil up. Lower the heat and add the garlic, tomato paste, and the tomatoes, the soaked mushrooms and their liquid (carefully strained), and the seasonings. Cover and cook slowly for 40 minutes or until done. Remove the bay leaves, taste, correct salt.
Garnish
grated rind of 1 lemon
1 clove garlic, minced
3 tablespoon minced parsley
Mix together and scatter over the top. Serve with pasta or rice.
Laura
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