I thought this recipe was better than the usual chicken cacciatore, due to a rich and flavorful sauce. I served it with papparedelle noodles and a great big salad. I think all the vegetables –the dried porcini mushrooms and extra shitake mushrooms I used gave the sauce a depth and chunkiness that went beyond the usual red sauce and delicious over the pasta. I also added extra carrot to the recipe. You can really braise any chicken parts, I used breasts and drumsticks and did not opt for a non-stick pan. I feel the sear is just not as good with a non-stick pan as the browning effect is not the same.
Click here for the recipe from New York Times Food.