Fennel, Porcini & Chicken Cacciatore
Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.
Make Ahead Tip: Bake, let cool for 1 hour, cover with foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350°F oven for 45 minutes.
Ingredient note: Like fresh mushrooms, dried have a shelf life. When purchasing them, look for whole mushrooms in the package without a lot of powdery dust or spiky shards; the color should be uniformly brown. Porcini can also be purchased online from Oregon Mushrooms at oregonmushrooms.com.
1 vegetable, 4 lean meat