Boil 2 cups of water over the dried mushrooms and let sit for 20 minutes. Finely strain the mushrooms and reserve ½ of the liquid. Rinse the mushrooms, squeeze out all of the liquid and roughly small chop.

Season the chicken parts well with salt and pepper. Heat the olive oil into a large shallow pot over medium heat and brown the chicken parts well on each side, about 4 minutes per side. Remove the chicken and set aside.

Next, add the onions, celery, carrots, garlic, and mushrooms to the pan and sauté for 6 to 7 minutes. Deglaze with the wine and cook over medium heat until it is almost gone about 5 minutes.

Pour in the reserved mushroom liquid, tomatoes, herbs, salt and pepper and stir. Add the browned chicken back in and add a lid to the pot and simmer over low heat for 25 to 30 minutes.

Garnish with chopped parsley, and serve with pasta or polenta. We like to add a couple of flakes of parmesan cheese to finish off.