Chicken Cacciatore

This is one of those old-fashioned easy peasy recipes, that's super tasty and very quick to put together. It's adapted from the Fanny Farmer cookbook which is one of my favorites!

1 oz dried mushrooms
4 Tsp olive oil
1 1/2 lbs chicken, skinned and chopped into 1 1/2" chunks
1 large onion, chopped
1/2 cup dry white wine
3  cloves garlic, chopped and crushed
1 Tsp tomato paste
14 oz can tomatoes, coarsely chopped
2 bay leaves
1/2 tsp thyme
freshly ground black pepper
grated zest of one lemon
chopped parsley

Soak the mushrooms in just enough warm water to cover them, for about half an hour. Saute the chicken in olive oil until lightly browned on all sides.
Add the onion and saute for a few more minutes, and then pour on the wine and let it bubble up.
Lower the heat, add the crushed garlic, paste, tomatoes, the mushrooms and their juice, and the seasonings.
Cover and cook on a low heat for about 45 minutes until done. Remove the bay leaves and check the seasoning. Stir in the lemon zest and garnish with the chopped parsley.