Chicken Fricassee with Porcini Mushrooms, White Wine and Tomatoes

The dish gives you a rich flavoured chicken that's incredibly tender. The original calls for a full chicken, but I cut it in half and just used thighs. The original recipe is below.

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Chicken Fricassee with Porcini Mushrooms, White Wine and Tomatoes (from Essentials of Classical Italian Cooking)

Ingredients
1 chicken, cut into 4 pieces
2 tbsp vegetable oil
1/2 cup dry white wine
1 ounce dried porcini mushrooms, soaked, drained, and cut up (water reserved)
1/4 cup canned tomatoes, chopped with juices
1 tbsp butter

1. Put oil in saute pan, turn heat to medium heat, and brown chicken pieces skin side down. Flip and brown other side.
2. Sprinkle chicken with salt and pepper and turn.
3. Add wine and scrape pan to deglaze.
4. Add chopped porcini, porcini water, and chopped tomatoes. Adjust heat to a slow simmer, put on lid slightly ajar, and cook until tender, 50 minutes.
5. Transfer chicken to a serving platter.
6. Add butter to sauce and then pour over chicken and serve.