Campesina-Style Chicken with Porcini Mushrooms

Method

1. Cut the chicken into pieces: separate the legs, thighs, wings, and breast. Trim any excess fat and reserve the chicken fat if using.
2. Soak the dried porcini mushrooms in room-temperature water until softened, about 30 minutes. Reserve the soaking water.
3. Finely chop together the rosemary needles, garlic, chili, thyme, sage, and black pepper to make an aromatic mix.
4. Dice the celery, carrot, and onion into small cubes. Set aside.
5. In a large high-sided pan, heat a generous amount of olive oil (and optional chicken fat). Add the chicken pieces skin side down and sear over high heat for about 5 minutes, then flip and sear the other side for another 5 minutes, until golden brown on all sides.
6. Deglaze the pan with half a glass of dry white wine over high heat, scraping up any browned bits. Let the alcohol evaporate.
7. Add the rehydrated porcini mushrooms and a little of the soaking water (strain if necessary). Stir to combine.
8. Add the aromatic herb mix and stir well.
9. Add the diced celery, carrot, onion, and whole cherry tomatoes. Season with salt and mix everything together.
10. Cover the pan and cook over medium-low heat for 45 minutes.
11. After 45 minutes, add the chicken liver and heart, placing them in the center. Continue cooking, covered, for another 10 minutes over medium-low heat. If you want a thicker sauce, uncover and increase heat briefly.
12. While the chicken finishes, prepare rice or polenta for serving.
13. Serve the chicken and porcini sauce over rice or polenta.