Granny's Chicken Stew
1 ounce dried porcini mushrooms
1 1/2 cups boiling water
4 tablespoons olive oil (split)
1 3-5 pound chicken cut into serving sized pieces with skin left on
1 large onion chopped
1 green pepper chopped
2 cloves of garlic finely minced
1 32 ounce can plum tomatoes
2 cups sliced carrots
1 can peas
Put water on to boil.
Crumble mushrooms into a measuring cup.
Add enough boiling water to make 1 1/2 cups.
Heat large heavy pan to medium high.
Add olive oil (2-3 tbsp).
Add chicken skin side down.
Let chicken brown and then turn over to brown other side.
Remove chicken from pan.
Brown more chicken if necessary.
Remove from pan.
Add a bit more oil if their isn't enough fat (the chicken skin produced fat too).
Add 1 large onion chopped and one green pepper chopped.
Lower heat a bit and sauté until onion is translucent and green pepper is soft.
Add liquid from the mushrooms and scrape up the browned bits.
Put chicken back into the pan skin side up.
Add can of tomatoes.
Lower heat and cook covered until chicken is done (about 1 hour).
About 10 minutes before chicken is done add carrots and can of peas.
Serve over polenta or rice
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