1/2 oz. dried porcini mushrooms, soaked in 1-1/4 cups warm water for 30 minutes
2 Tbs. olive oil
3 Tbs. unsalted butter
4 oz. button mushrooms, wiped clean and sliced
1 large shallot, thinly sliced
1 clove garlic, minced
1-1/2 tsp. chopped fresh rosemary
3/4 lb. 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 oz. dried pasta shells or farfalle
Splash of sherry vinegar
2 Tbs. 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 15 M

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