1 (28 ounce) can low-salt chicken broth
2 ounces dried porcini mushrooms
2 teaspoons olive oil
10 ounces kielbasa, chopped
3 chickens (or about 12 breasts)
12 whole shallots, halved
20 ounce crimini mushrooms, halved
½ pound shitake mushrooms, sliced
2/3 cup chopped shallots
4 teaspoons chopped fresh thyme
4 garlic cloves, chopped
½ cup potato starch
2 – 4 cups hearty dry red wine
Boil chicken broth and dried mushrooms; then let stand at room temperature for about 25 minutes. Chop mushrooms and reserve broth.
Heat oil in large sauté pan and cook kielbasa for about 10 minutes, remove from pan. Sprinkle chicken with salt and pepper and brown chicken on all sides then transfer to platter (if using boneless breasts, you can skip this).
Cook halved shallots in the pot until slightly brown. Add crimini and shitake mushrooms and cook about 6 minutes. Stir in chopped shallots, thyme, garlic and reserved porcini mushrooms. Cook about 2 minutes. Stir in potato starch and mix until thickened about 2 minutes. Stir in wine, mushroom broth, and kielbasa. Add chicken to pot and bring to a boil. Cover pot and cook on simmer until chicken is cooked through about 25 minutes. Remove chicken and boil sauce until slightly thickened, about 5 minutes.