20g dried porcini mushrooms
4-8 (size dependent) pieces Rangitikei Free Range chicken, skin on, bone in
200g button mushrooms, sliced
1 teaspoon thyme leaves
2 cloves garlic, sliced
1/2 cup dry white wine
400g can chopped tomatoes
Place the porcini mushrooms in a small bowl and cover with 2 cups of boiling water. Allow to sit for at least 20 minutes.
Brown the chicken in a film of oil in a hot frying pan until golden on each side. Remove from the pan and set aside.
Add sliced button mushrooms, thyme and garlic to the pan and season with salt and freshly ground black pepper. Cook over a medium heat until mushrooms are well coloured.
Pour over white wine and allow to bubble for 30 seconds before adding the tomatoes and the porcini with the liquid. Return the chicken pieces to the pan, cover and continue to cook until the chicken is tender.
Serve with mash or risotto and steamed greens.