Braised Chicken with Porcinis and Tomatoes

1 cup water, for soaking dried porcini mushrooms

1 ounce dried porcini mushrooms  

2 tablespoons  neutral-flavored oil

½ cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper 

1 teaspoon paprika

2 skinless chicken thighs

4 skinless chicken breast

2 small onions, finely chopped 

1 clove garlic, pressed 

2 tablespoons  brandy

¼ cup red wine vinegar

2 tablespoons  tomato paste

1 ½ pounds peeled, seeded and chopped tomatoes

Salt and pepper, to taste

Pinch granulated sugar, or to taste   

2 tablespoons  chopped fresh parsley 

Preheat oven to 375°F        

1.       Bring 1 cup of water to a simmer; add mushrooms, cover and remove from heat.  Soak for 30 minutes, then lift the mushrooms out of the pan and slice into thin strips.  Set aside.  Strain the soaking liquid through a fine mesh strainer and reserve. 

2.       Combine flour, salt, pepper, and paprika on a plate.  Dredge  pieces of chicken in seasoned flour, patting off excess.  In a large covered casserole, add oil to the casserole and increase heat to medium- high.     Place in pan, and brown on all sides.  Transfer chicken to a warm platter. 

3.       Add onions to the pan and sauté over medium heat until translucent, about 2 minutes.  Add garlic and remove from heat.  Add brandy, scraping up any browned bits that have formed on the bottom of the pan (deglaze).  Add vinegar, tomato paste, tomatoes, sliced rehydrated mushrooms and strained mushroom soaking liquid and bring to a boil over high heat.  Simmer for 1 minute, then season to taste with salt, pepper, and sugar as needed. 

4.       Return chicken to the casserole.  Cover and braise until the chicken is tender, about 30 minutes.  Allow to stand 15 minutes before serving.  Taste, and adjust seasoning with salt and pepper.  Garnish with parsley just before serving.