1. Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely. 2. Strain and reserve liquid. 3. While the mushrooms soak, remove skin from drumsticks; discard skin. 4. Heat oil in a large skillet or sauté pan with high sides over medium-high heat. 5. Add sausage and sauté until lightly browned. 6. Remove with a slotted spoon to a plate. 7. Combine flour, rosemary, salt and pepper in a large plastic bag. 8. Add skinned drumsticks to bag and coat evenly with flour; shake off excess. 9. Add to skillet and brown on all sides. 10. Transfer to plate with sausages. 11. Add wine and tomato paste to skillet. 12. Bring to a boil, scraping the bottom to remove any browned bits. 13. Simmer until liquid is almost completely evaporated. 14. Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often. 15. Return chicken and sausage to pan along with half of the reserved mushroom liquid. 16. Cover, reduce heat to low and cook for 15 minutes. 17. Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes. 18. Garnish with parsley and serve warm. 19. *CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F. 20. Other indicators for doneness include: 21. 1) A fork or toothpick can be inserted with ease. 22. 2) The juices should be clear, not pink. 23. 3) Bone joints move easily. ---------------------------------------------------------------------------
Nutrition
Ingredients
