Serves 4 Difficulty
1/2 cup olive oil 1 chicken, cut into 8 pieces 1 cup dry sherry 2 garlic bulbs, cloves separated and peeled 2 teaspoons dried sage 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 cups gf chicken broth 1 pound porcini mushrooms, halved if large 1/2 pound shitake mushrooms, halved if large 1/4 pound chanterelle mushrooms, halved if large 3 Tablespoons unsalted butter Salt and fresh ground pepper to taste 1/2 cup fresh chopped parsley for garnish
Heat about 5 tablespoons of oil in a large pot over medium heat. Pot should be large enough to hold all of the chicken. When oil is hot, add chicken and brown on all sides. Add sherry, garlic, and herbs. Increase heat to high and cook for 5 minutes. Add chicken stock and bring to a boil. Reduce heat to low; cover; and cook for 30 minutes. Remove cover and cook for 15 more minutes.
In a large non-stick skillet, heat remaining oil over high heat. Add porcini mushrooms and cook for 2 minutes, stirring constantly. Add shitake and chanterelle mushrooms and butter. Cook for up to 7 more minutes, stirring frequently. Combine mushrooms with chicken and toss gently. Season to taste with salt and freshly ground black pepper. Garnish with parsley to serve.