Venetian Chicken In Tomato Sauce ( Pollastro In Squaquacio)

• 1 tablespoon dried porcini mushrooms
• 3 1/2 lbs chicken
• 1 onion
• 1 (28 ounce) can tomatoes
• 2 garlic cloves
• basil leaves, a few
• 3/4 cup cabernet sauvignon wine (red wine)
• 1 teaspoon sugar
• salt and black pepper, seasoned to your taste
• 2 ounces butter
• 4 tablespoons olive oil

1. Preheat oven to 400 degree F.
2. Soak mushrooms in lukewarm water for 15 minutes.
3. Cut the chicken into 4 pieces.
4. Peel and quarter the onions, and cut up the tomatoes into small pieces.
5. Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
6. Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
7. Add butter and olive oil and roast for 1 to 1 1/2 hours.
8. Remove the meat from the sauce and keep warm.
9. Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
10. Grilled polenta and the same wine used in the sauce make a good accompaniment.

porcini mushrooms, chicken, onion, tomatoes, garlic, basil, cabernet sauvignon wine, sugar, salt, butter, olive oil

Taken from www.food.com/recipe/venetian-chicken-in-tomato-sauce-pollastro-in-squaquacio-457051 (may not work)