I found this in Muscular Development magazine:

12 chicken thighs
1 can whole tomatoes, drained, seeded and chopped
1 oz dried porcine mushrooms
1 t nutmeg
1 bay leaf
1 onion, chopped
1/4 c fresh basil, chopped
1 c red wine
salt and pepper

Cover porcine mushrooms in hot water and let stand until soft. Remove mushrooms, chop and reserve. Strain liquid through cheesecloth. Remove skin and all fat from chicken thighs. Place in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer 30 minutes, skimming off froth. Remove thighs and set aside to cool. Bring liquid back to boil. Add onion, tomatoes, mushrooms, basil, bay leaf, red wine, nutmeg, strained porcine juice, salt and pepper.
When chicken is cool enough to handle, remove meat from bone and add to pot. Continue to boil until all liquid has evaporated. Stir, making sure no food is sticking to the pot. When all visible liquid is gone, remove from heat, adjust seasoning and serve.

Servings: 6 Calories 218 Protein 28g Carbs 4g Fat 10g