Recipe: Chicken with Tomatoes and Shiitake Mushrooms (using sun dried tomatoes)

CHICKEN WITH TOMATOES AND SHIITAKE MUSHROOMS

1/2 cup dried shiitake mushrooms
warm water
1 (3 to 3 1/2 lb.) chicken, cut into 8 pieces
all purpose flour (as needed)
oil (for frying chicken)
1/2 cup sun-dried tomatoes in olive oil
3 cups chicken stock or canned broth
1 cup dry white wine
3 carrots, peeled and thickly sliced
1 teaspoon chopped fresh parsley
1 teaspoon dried basil, crumbled
1 teaspoon dried tarragon, crumbled
1 bay leaf
1 whole clove
salt and pepper
2 large tomatoes, coarsely chopped
1 cup heavy (whipping) cream (for the sauce)
freshly cooked rice or noodles (for serving)

Soak mushrooms in warm water for 20 minutes.

Pat chicken dry. Dust lightly with flour.

Heat oil in heavy Dutch oven over high heat. Add chicken (in batches it necessary) and cook until brown, turning frequently, about 5 minutes.

Drain mushrooms and remove stems.

Slice tomatoes and mushrooms and add to Dutch oven. Return all chicken pieces. Stir in stock, wine, carrots and seasonings. Season with salt and pepper. Reduce heat and low. Cover and cook 20 minutes.

Add fresh tomatoes, cover and cook until chicken is cooked through, about 10 minutes.

Remove bay leaf and clove. Transfer chicken and vegetables to platter using slotted spoon. Tent with foil to keep warm.

Stir cream into liquid in Dutch oven. Boil until reduced to sauce consistency, about 20 minutes. Adjust seasoning.

Pour sauce over chicken. Serve immediately with rice or noodles.

Source: Recipe pamphlet: Bella Sun Dried Tomatoes, not dated

---

MORE RECIPES:

Recipes Using Sundried Tomatoes

Recipes Using Shiitake Mushrooms