Total Calories: 154
1 Soak the mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to remove any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl.
2 In a large skillet, melt the butter with the oil over medium heat. Pat the chicken dry and place the pieces in the pan. Brown the chicken well on all sides, about 15 minutes. Sprinkle with salt and pepper.
3 Tip the pan and skim off the excess fat with a spoon. Add the wine to the skillet and bring to a simmer. Scatter the mushrooms over the chicken. Pour the mushroom liquid into the pan. Partially cover and cook, turning the pieces occasionally, until the chicken juices run clear when the thigh is pierced in the thickest part, about 20 minutes.
4 Transfer the chicken to a serving platter. If there is a lot of liquid left in the pan, raise the heat and simmer until it is reduced and thickened. Pour the sauce over the chicken and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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