1 whole chicken (2 1/2 to 3 pounds)
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or Portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, preferably homemade or organic non-BPA
1 cup unsalted chicken broth.
1. Cut the chicken into 8 pieces (or ask your butcher to) as follows: With a sharp cleaver, cut the breast (center portion) into 2 pieces. Cut the front portion (thighs) in half through the bone. Chop each leg off as well as wings. Reserve the liver and heart for another purpose.
2. Heat 1/4 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the chicken pieces with salt and pepper, then dust lightly with flour. Lightly brown the chicken for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to an earthenware baking dish in one layer. Heat oven to 375 degrees.
3. Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
4. Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
5. Ladle the mixture evenly over the chicken. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
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