Braised Chicken with Red Sauce

3 tablespoons olive oil
Salt and freshly ground pepper
4 skinless chicken legs and 4 skinless thighs, bone in
1 medium onion, finely diced
2 small carrots, diced
2 large garlic cloves, finely chopped
3 T. fresh Italian parsley chopped
2 t. fresh rosemary finely chopped
¼ t. red pepper flakes or to taste
½ oz. dried mushrooms and ½ lb. of fresh mushrooms sliced
½ c. red wine
1 28 oz. can of tomatoes in juice, pulsed in a food processor

Place the dried mushrooms in a heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water, chop coarsely and set aside. Measure out 1 cup of the soaking liquid and set aside.
Heat 2 tablespoons of the olive oil over medium-high heat in a large, heavy skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl. Pour the fat off from the pan and discard. Turn the heat down to medium, add the remaining oil and the onion, carrot and a pinch of Kosher salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid.
Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with warm crusty bread.