- 1/2 oz. dried porcini mushrooms
- 1 cup hot water
- 8 bone-in skin-on chicken thighs
- 1/2 teaspoon sea salt or kosher (coarse) salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- 3/4 cup Progresso tomato puree (from 16-oz. can)
- 1/2 cup canned reduced-sodium chicken broth
- 1/2 cup water
1. In small bowl, rehydrate mushrooms in hot water 30 minutes. Remove mushrooms with slotted spoon; finely chop. Strain mushroom liquid through double thickness of damp paper towels to catch any grit. Reserve liquid.
2. Sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, skin sides down; cook 8 to 10 minutes or until golden brown on bottom. Turn; cook other sides 2 minutes. Transfer chicken to platter; remove all but 1 tablespoon oil from skillet.
3. Add garlic to oil in skillet; cook over medium heat about 30 seconds, stirring occasionally, until fragrant. Stir in 2 tablespoons of the parsley; cook 30 seconds or until fragrant. Stir in mushrooms, tomato puree, chicken broth, 1/2 cup water and reserved mushroom liquid; heat to a simmer. Add chicken, skin sides up; reduce heat to low. Cover; cook 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (180F).
4. Transfer chicken to large high-sided serving platter. Increase heat for sauce to high; boil sauce 6 to 8 minutes, stirring occasionally, until thickened. To serve, spoon sauce over chicken; sprinkle with remaining 1 tablespoon parsley.
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