THIS RECIPE IS A SALUTE TO THE LAST PORCINI OF SPRING AND THE FIRST TOMATOES OF SUMMER. IF YOU CAN’T FIND FRESH PORCINI (CEPES, TO THE FRENCH), DRIED ONES MAKE AN EXCELLENT SUBSTITUTE AND THE SOAKING LIQUID ADDS A WOODSY DEPTH TO THE SAUCE. I HAPPENED TO HAVE A WHOLE CHICKEN ON HAND, BUT LEGS AND THIGHS ARE IDEAL SINCE THEY STAND UP TO BRAISING AND DON’T DRY OUT. THE BITE OF FRESH TOMATOES AND THE MUSKY FLAVOR OF THE PORCINI MAKES THIS DISH BOTH SUBSTANTIAL AND LIGHT. BON APPETIT!
