Porcini Mushroom Chicken Cacciatore

Ingredients:

• 4 Tbsp extra virgin olive oil
• 8 boneless skinless chicken thighs
• Kosher salt and ground black pepper
• 1 oz. dried porcini mushrooms
• 2 1/2 cups chicken broth, divided
• 1 carrot, diced
• 2 celery stalk, diced
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 Tbsp fresh rosemary, chopped
• 1/2 – 1 tsp crushed red pepper flakes (depending on desired spice level)
• 2 Tbsp tomato paste
• 1 (14 oz) can diced fire-roasted tomatoes

Directions:

1. Add mushrooms and 1 1/2 cups of broth to a small pot. Bring to a boil over medium high heat, then reduced heat to medium-low to plump the mushrooms. After about 5 minutes, remove mushrooms with a slotted spoon and chop into small pieces.
2. In a cast iron skillet, heat 3 tablespoons of the olive oil over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and brown on one side turn and brown the other side. Remove chicken to a platter.
3. add the remaining tablespoon of olive oil to the skillet. Stir in the carrot, celery, and onion. Season with salt. Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary, and crushed red pepper. Stir to combine. Next add the tomato paste and stir it all again. Pour in the remaining cup of broth. Cook until sauce starts to thicken a bit, about three minutes.
4. Add the tomatoes and return the chicken and it’s juices to the skillet. Simmer for five minutes until chicken is cooked through.

*Best served with charred bread!