dried porcini mushrooms
fresh chicken drumsticks
sweet Italian sausage, casings removed
crushed dried rosemary
fresh ground black pepper
dry red wine
chopped fresh parsley
- Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
- Strain and reserve liquid.
- While the mushrooms soak, remove skin from drumsticks; discard skin.
- Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
- Add sausage and sauté until lightly browned.
- Remove with a slotted spoon to a plate.
- Combine flour, rosemary, salt and pepper in a large plastic bag.
- Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
- Add to skillet and brown on all sides.
- Transfer to plate with sausages.
- Add wine and tomato paste to skillet.
- Bring to a boil, scraping the bottom to remove any browned bits.
- Simmer until liquid is almost completely evaporated.
- Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
- Return chicken and sausage to pan along with half of the reserved mushroom liquid.
- Cover, reduce heat to low and cook for 15 minutes.
- Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
- Garnish with parsley and serve warm.
- *CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
- Other indicators for doneness include:.
- 1) A fork or toothpick can be inserted with ease.
- 2) The juices should be clear, not pink.
- 3) Bone joints move easily.