Chicken fricassee with porcini mushrooms, white wine, and tomatoes from Essentials of Classic Italian Cooking (page 332) by Marcella Hazan

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Notes about this recipe

  • mpo on December 26, 2021

    I think I’d use fresh mushrooms next time, the dried mushrooms had a weird texture to them. And I added a little more tomato, a 1/4 cup is not enough for this whole recipe!

  • kari500 on March 21, 2020

    Simple with big flavors. Served over polenta.

  • tekobo on March 03, 2019

    This is a very simple and very tasty recipe. I used fresh mushrooms, adding a few with soy sauce at the stage where it said to add the soaked mushrooms, and frying and adding the rest at the end. Tasted great with pasta

  • Zosia on February 25, 2016

    The rich mushroom-tomato sauce was the star of this simple braised chicken dish. This will definitely be repeated.

  • amraub on October 31, 2012

    Very good. Made using only leg pieces and crushed tomatoes instead of coarsely chopped.

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