50gm porcini mushrooms(or 20 gm packet whatever you can get)
500mlstockyou can include mushroom liquor, strained (2 cups)
60mlcream( optional. You can use lite evaporated milk or cream 1/4 cup )
Put the porcini mushrooms in a bowl or jug and add cold water to cover. Leave to soak until soft. (about 10 minutes)
Heat a large pot. Add the olive oil and then add the legs and brown them. Turning till evenly coloured. Take out of the pan and set aside on a plate while you prepare the sauce to cook them in.
Leave the pot or deep frypan on the heat and add the bacon, onion, mushrooms, anchovies & garlic and saute on low till softened. Add the stock, red wine and some of the drained porcini water (see below)
Add the drained porcini's, the chicken and the cream. Put a lid on to the pot and simmer on low for 10 minutes. Test the chicken with the tip of a knife making sure the juices run clear, if not let it cook for a few minutes more.
Remove the lid and add the parsley and turn up the heat a little and let reduce by up to 1/4. Taste. If the sauce tastes a little flat add salt and a Tablespoon of balsamic vinegar (or lemon juice) and stir.
Never use the last bit of the porcini water as it will be gritty