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Poulet Chasseur

1 oz dried porcini mushrooms
1 cup chicken stock
6 Tbsp olive oil, or more if needed
4 oz prosciutto, coarsely chopped
1 cup onion, coarsely chopped
2 Tbsp garlic, finely chopped
2 Tbsp shallots, finely chopped
1 lb. mushrooms, sliced
1/2 cup flour
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
2 chickens (3 lb) cut into 8 serving pieces each
1/4 cup brandy
1 can tomatoes (28 oz), lightly crushed with their juice
1 cup parsley, chopped

Soak the porcini in the hot chicken stock for 1 hour. Drain,
reserving the liquid, and chop the porcini. Heat 3 Tbsp of the
olive oil in large nonstick skillet over medium heat. Add the
prosciutto and porcini and saute for 5 minutes. Add the onion,
garlic and shallots, saute for an additional 5 minutes. Add the
sliced mushrooms and cook until wilted, about 10 minutes. Set aside.

Combine the flour, paprika, salt and pepper in a bowl. Heat the
remaining 3 Tbsp olive oil in a large heavy pot over medium-high
heat. Coat the chicken pieces in the flour mixture, shaking off
the excess. saute the chicken in batches until lightly browned,
about 3 minutes per side, adding more oil if necessary. Remove
the pot from the heat. Heat the brandy in a small saucepan and
pour it over the chicken. Carefully ignite the fumes from the
brandy and shake the pot until the flames subside. Add the prosciutto
and mushroom mixture and the tomatoes with their juice. Simmer,
partially covered, over medium-low heat for 10 minutes.

Add the parsley, adjust the seasoning and simmer an additional 30
minutes until the chicken is tender and cooked through. Serve hot.

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