A deliciously simple and very typically Tuscan chicken casserole. Serve with mashed potatoes and a green vegetable and more white wine.


  • 30 g (1 oz) dried porcini
  • about 300 ml (10 fl oz), warm chicken stock
  • 1.5 kg (3 lb) chicken, preferably maize fed, jointed into 8 pieces
  • 85 g (3 oz) unsalted butter
  • about 50 ml ( fl oz), olive oil
  • 1 glass, about 150 ml (5 fl oz), dry white wine
  • salt and pepper
  • 225 g (8 oz) canned tomatoes, sieved
  • 1 tablespoon plain flour


Wash and pick over the mushrooms carefully. Cover with half the stock and leave to soak for about 15 minutes.

Heat one-third of the butter with the oil in a flameproof casserole. Add the chicken pieces and brown them all over. Add the wine and season with salt and pepper. Cook for 5 minutes to evaporate the alcohol, then add the tomatoes. Stir in the rest of the stock and the mushrooms. Cover and cook over a low heat for 40 minutes.

Remove the chicken from the pot and keep warm. Mash the remaining butter with the flour and mix it into the liquid in the casserole. Cook until the sauce is thick and smooth, then pour it over the chicken and serve at once.