MAIN COURSE

1 ounce porcini mushrooms

2 tablespoons olive oil

8 chicken boneless, skinless thighs

1 pound sweet Italian sausage, casing removed

1 onion, diced

1 pound button mushrooms, quartered

2 cloves garlic, crushed

½ cup red wine

1 cup rich chicken stock, or as needed

2 teaspoons minced fresh thyme

Salt and pepper

• Bring 2 cups of water to a simmer.  Pour over porcini mushrooms and let stand until cooled; remove mushrooms and strain liquid.  Chop mushrooms and set liquid aside.
• Bring a large Dutch oven to medium-high heat and add the oil. Season chicken with salt and pepper; brown and set aside. 
• Add sausage; cook, breaking up with a spoon, until browned. Add the onion and mushrooms; continue cooking until nicely browned.  Add the garlic and reserved porcini mushrooms and cook 1 minute more.
• Add the wine and cook until reduced by half. Add the reserved mushroom water, stock and chicken.  Bring to a simmer and cook until chicken is tender, about 1 hour. Season with herbs, salt and pepper.