Chicken hunter

Ingredients:
1 cup dried ceps (French: cepes; Italian: porcini) 1 cup warm water 2 tablespoons olive oil, 1 tablespoon of butter, 4/4 chicken without skin, 1 large onion, chopped, 400 g canned peeled tomatoes, chopped, 1.5 dl of red wine, 1 clove garlic, crushed leaves, a sprig of fresh rosemary chopped, 2 cups sliced mushrooms, salt, black pepper, rosemary for garnish feet, mashed potato to accompany

Preparation:
Put the mushrooms to soak in water 20-30 minutes, drain them, squeeze them and chop them
Strain the liquid and save.
Heat the olive oil and butter in a saucepan.
Enter the chicken and the high heat, fry it on all sides.
Remove and dispose of kitchen paper towels.
Pour the onion and chopped mushrooms to the pan and cook 3 minutes, just until the onion is soft.
Add the tomatoes, wine and liquid from the mushrooms.
Add even garlic, rosemary and season with salt and pepper.
Bring to a boil, stirring.
Re-enter the chicken to the pan and wrapping it in the sauce.
Cover and simmer gently 30 minutes.
Add the fresh mushrooms and extend cooking for another 10 minutes.
Serve hot with mashed potatoes or polenta.
Garnish with rosemary or not.