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Ingredients

• 1/2 ounce  dried porcini mushrooms
• 1 cup  boiling water
• 2 tablespoons  extra-virgin olive oil
• 12   boneless, skinless chicken thighs, (about 3 pounds), trimmed of fat
• 2   green Italian frying peppers (Cubanelles) or 1 large green bell pepper, seeded and cut into rings
• 1   large onion, halved and thinly sliced
• 1   large fennel bulb (1 pound), trimmed, halved, cored and thinly sliced
• 3 cloves  garlic, minced
• 1 tablespoon  minced fresh rosemary
• 2 teaspoons  freshly grated orange zest
• 1 teaspoon  fresh thyme leaves
• 3 tablespoons  red-wine vinegar
• 3/4 cup  dry white wine
• 2 tablespoons  tomato paste
• 1 teaspoon  salt

Description

Dried Porcini Give An Earthy, Punch To This Italian Classic. Although It Tastes Great Hot From The Oven, The Fennel-and-mushroom Combination Mellows Beautifully Overnight.

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