4 tbsp. EVOO
8 boneless skinless chicken thighs
1 cup dried porcini mushrooms
1 ½ cups chicken bone broth or stock
1 small carrot, minced or grated
1 small stalk celery, minced
1 small onion or large shallot, minced
3 cloves garlic, sliced or grated
About 2 tbsp. fresh rosemary, chopped
1 tsp. crushed red pepper
2 tbsp. sun-dried tomato paste or tomato paste
1 cup dry red wine, such as Rosso di Montalcino
1 can (14 oz.) crushed or diced fire-roasted tomatoes or Italian tomatoes
In a cast iron skillet, heat 3 tbsp. EVOO, three turns of the pan, over medium-high. Season the chicken with salt and pepper. Add to skillet and brown on one side, about 4 minutes; turn and cook for 3 minutes more. Remove to platter. Reserve skillet.
While the chicken browns, add mushrooms and broth to a small pot. Bring to a boil over medium-high heat, then reduce to medium-low (maintaining a rolling simmer) to plump mushrooms. After 5 to 6 minutes, remove mushrooms with a slotted spoon and reduce broth to about 3/4 cup, 2 to 3 minutes. Once mushrooms are cool enough to handle, finely chop.
If needed, add remaining EVOO to reserved skillet over medium-high heat. Stir in the carrot, celery, and onion; season with salt. Cook until softened, 4 to 5 minutes. Add the mushrooms, garlic, rosemary, and crushed red pepper; stir, then add tomato paste and stir again. Pour in wine and cook until reduced to 1/3 cup, 2 to 3 minutes (mixture will thicken and you will see a trail when a spoon is moved through it). Add mushroom broth and tomatoes. Return chicken to skillet. Simmer for 5 minutes. Remove skillet to trivet and serve from pan with charred bread.