Kitchen Guy's
Balsamic Vinegar Chicken with Wild Mushrooms

Here's how to make it:

Soak the porcini mushrooms in the hot water until soft, then drain them through a strainer lined with cheesecloth, reserving the soaking liquid. Wash the porcinis well under running water to remove any dirt or grit and cut them into julienne slivers. Set aside.

Cook the bacon in a skillet over medium heat, stirring until crisp. Remove with a slotted spoon and set aside.

Wash and dry the chicken. Trim well of excess skin and fat, leaving a layer of skin on one side. Season the chicken with pepper and dredge in flour. Cook chicken, skin side down, in the bacon drippings for about 15 to 20 minutes, turning occasionally until browned well on both sides. Remove the chicken to a plate and season with salt.

Discard the fat in the pan and add the olive oil, then saute the garlic over low heat for about a minutes. Add the reserved porcini liquid, the wine, beef broth, and all but a tablespoon of the vinegar. Boil the mixture for 4 minutes. Add the cornstarch dissolved in water and the tomatoes, and thicken the mixture. Add back the chicken, turning to coat with sauce.

Simmer the mixture, covered, for 10 minutes, then stir in the porcini mushrooms and the reserved bacon. Stir in the remaining balsamic vinegar and the parsley.