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

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.
Add the chicken, mix everything together, and cook on medium heat for 5 minutes.

Add the chopped dry mushroom or mushroom powder, salt, pepper and the broth. Bring it to boil.

Meanwhile chop the carrots and potatoes and add them to the casserole.
Once everything starts to boil, cover the casserole with foil and put in in the preheated 325F degrees oven for about an hour.

When it is ready, get the casserole out and …

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