Chicken with mushrooms

 Pollo ai funghi. If you don’t have enough dried mushrooms, you can add a few regular white mushrooms to bulk it out. Serves 4

150 grams dried mushrooms (preferably wild mushrooms)
1      whole chicken cut into portions (or chicken pieces, legs and thighs etc)
2      tablespoons plain flour
25    grams butter
3      tablespoons olive oil
2      shallots (or baby onions) — sliced
1      glass dry white wine
2     tablespoons passata
2     tablespoons chopped parsley
       salt and pepper

• Put the mushrooms in a bowl, add hot water to cover and leave to soak for 15 minutes, then drain and squeeze out. Keep the liquid for flavouring soups or stews.
• Heat the butter and oil in a pan. Add the chicken and fry, turning frequently, until browned all over.
• Add the mushrooms and shallots and cook for a few minutes, then add the wine and cook until it has evaporated.
• Add the passata and 3 tablespoons of water and season with salt and pepper.
• Cook until the chicken is tender. Cooking time will depend on the chicken – it could take up to an hour
• Tranfer to a serving dish and sprinkle with the parsley.