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Ingredients

• 1/2 ounce  dried porcini mushrooms, soaked in 1-1/4 cups warm water for 30 minutes
• 2 tablespoons  olive oil
• 3 tablespoons  unsalted butter
• 4 ounces  button mushrooms, wiped clean and sliced
• 1 large  shallot, thinly sliced
• 1 clove  garlic, minced
• 1-1/2 teaspoons  chopped fresh rosemary
• 3/4 pound  skinless, boneless chicken thighs (3 to 4 thighs), cut into bite-size pieces
•   Kosher salt and freshly ground black pepper
• 1/2 cup  dry white wine
• 6 to 8 ounces  dried pasta shells or farfalle
•   Splash of sherry vinegar
• 2 tablespoons  capers, rinsed
•   Grated Romano cheese for serving (optional)

Description

I Prefer Chicken Thighs Here Because The Flavor Of The Dark Meat Marries Nicely With The Hearty, Savory Character Of This Dish, But If You Prefer, Substitute Breast Meat. Here's A Great Place To Use Good-quality Salt-cured Capers (soaked In Water For

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