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Ingredients
- 1 Tbs. chicken demi-glace
- 3/4 cup boiling water
- 1/2 oz. dried porcini mushrooms
- 1 chicken, 3 lb., cut into 8 pieces
- Salt and freshly ground pepper
- 1 Tbs. olive oil
- 3 oz. pancetta, minced
- 1 Tbs. ea. chopped garlic
- and fresh sage
- 1/2 cup Zinfandel
Preparation
Step 1
1 can (14.5 oz.) tomato puree In a bowl,whisk demi-glace into boiling water. Add mushrooms; steep 20 min. Remove mushrooms and chop. Strain liquid through cheesecloth. Season chicken with salt and pepper. In a Dutch oven over medium-high heat, warm oil Brown. chicken, 8 min. per side; transfer to platter. Pour off all but 1Tbs. fat. Cook pancetta over medium low heat until crisp, 1min. Add garlic and sage; cook, stirring, 1min. Add wine' simmer briefly, scraping up browned bits. Add tomato puree, porcini and soaking liquid; simmer
15 min. Return chicken to pan, cover and simmer until tender, about 15min. Serve overcooked, buttered egg noodles, if desired.