Italian-Style Chicken and Rice

• 1 pkg. of chicken thighs (6 pieces)                               
• Olive oil
• 2 cans of tomato sauce
• 1 yellow onion
• l lb. of fresh cimini mushrooms
• handful of Italian dried mushrooms
• 3 cloves of garlic
• pinch of oregano
• pinch of thyme
• 1/3 cup fresh parsley
• 1/2 bottle of Milat Zinfandel
• 1 cup of arborio rice
• parmesan cheese

Brown chicken in frying pan with olive oil, uncovered. Meanwhile, rinse dried mushrooms and soak in 1 cup of wine for 15 minutes. When mushrooms are soft, chop them up. Chop up the onion and garlic.  Take chicken out of frying pan and saute' onions and garlic in 1/4 cup of red wine until soft.  Add the chopped mushrooms and wine it was soaked in, along with 2 cans of tomato sauce.  Lay the chicken pieces on top of vegetables and sprinkle with thyme, oregano and parsley.  Add another 1/2 cup of red wine, cover and cook on low for 1 1/2 hours.  Sprinkle the dry rice over mixture and cover.  Cook for a minimum of 1/2 hour or more adding wine or water as need to cook rice.  Sprinkle with parmesan cheese.  Best if it's a little saucy.  If you want chicken to fall of the bone cook for about 2 1/2 hours.