Hunter's-Style Chicken

By Food52
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1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice

Kosher or sea salt

1 cup dried porcini mushrooms

1 cup boiling water

grapeseed oil

extra-virgin olive oil

1/2 pound crimini mushrooms

2 ounces red (Italian/sweet) vermouth

2 cups chopped white or yellow onion

1 small carrot, peeled and grated (about 1/2 cup)

3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)

1 tablespoon double-concentrated tomato paste

1 cup dry red wine

a pinch of red chile flakes

3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley)

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