I continue to dislike Michael Chiarello when I see him on TV, but I continue to love every single recipe of his I've ever tried. (Better than the other way 'round!) This is easy to make and has tremendous flavor:
Chicken Cacciatore Pronto
1/2 oz. dried porcini
1 c. warm water
8 bone-in chicken thighs, skin on
1 Tbsp minced garlic
3 Tbsp minced fresh Italian parsley, divided
3/4 c. puréed fresh or canned tomatoes
1 cup chicken stock
In a small bowl, rehydrate the porcini in the warm water for 30 minutes. Lift the porcini out of the water with a slotted spoon and chop finely. Strain the liquid through a double thickeness of damp paper towels to catch any grit. Reserve the porcini and liquid seperately.
Season the chicken with sea salt and pepper on both sides. Heat a large skillet over high heat. Coat with a thin layer of olive oil, then add the chicken, skin side down. Brown well on the skin side, 8 to 10 minutes, reducing the heat if necessary to keep the chicken from burning. Turn and cook for about 2 minutes on the second side. Transfer the chicken to a platter and pour off all but 1 Tbsp of the fat in the skillet.
Return the skillet to moderate heat and add the garlic. Cook, stirring, until it starts to color, then add 2 Tbsp of the parsley and sauté briefly to release its fragrance. Add the porcini and stir briefly, then add the tomato purée, the stock, and the reserved porcini liquid. Bring to a simmer, return the chicken, skin side up, to the skillet, cover, and reduce the heat to low. Cook until the chicken is no longer pink at the bone, 20 to 25 minutes.
Transfer the chicken to a serving platter. Raise the heat to high and boil the sauce until it thickens, then spoon the sauce over the chicken. Top with the remaining parsley and serve at once.