Chicken Potato Casserole with Dry Mushrooms

For Christmas my father sent me a lot of wild porcini dry mushrooms that he picked and dried by himself.  This is my first attempt to create a dish from them.  This is a Classical Russian dish that people have been cooking for centuries.  Classically the dish is prepared in an individual ceramic pots with a dough lid.  I made my dish family style in a cast iron pot and a foil lid.  You can use any pot that can go in an oven.

Cooking time: 1 hour and 10 minutes
Inactive time: 1 hour
Servings: 4

Ingredients:
2 chicken legs+ 2 chicken thighs+2 wings
2 cups vegetable or chicken broth
8 medium potatoes
4 medium carrots
1 onion, chopped
4 cloves of garlic
2 bay leaves
2 tsp dry mushroom powder
2 tsp salt
1 tsp pepper

Preheat the oven to 325F degrees.
Saute the chopped onions and garlic until golden brown in a casserole dish.
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Add the chicken, mix everything together, and cook on medium heat for 5 minutes.
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Add the chopped dry mushroom or mushroom powder, salt, pepper and the broth. Bring it to boil.
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Meanwhile chop the carrots and potatoes and add them to the casserole.
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Once everything starts to boil, cover the casserole with foil and put in in the preheated 325F degrees oven for about an hour.
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When it is ready, get the casserole out and …
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Enjoy!
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