Instructions: Soak the mushrooms for 20 minutes in boiling water. Drain, straining and reserving the liquid. Coarsely chop mushrooms.

Mix the flour with paprika, salt and pepper in a medium bowl.

In a nonstick 12 inch skillet over medium heat, saute the bacon and onion until golden. With slotted spoon, remove and reserve mixture. Drain and reserve bacon fat from skillet. Dredge four chicken thighs in the flour mixture, patting off excess. In one tablespoon of bacon fat, brown half of chicken thighs, turning once (10 minutes total). Transfer chicken to a 13" x 9" glass baking dish. Repeat with remaining chicken.

Preheat oven to 350 F.

To the same skillet, add the vinegar with sherry or marsala. Add Newmans Own Venetian Pasta Sauce, porcini mushrooms, strained mushroom liquid and bacon mixture. Heat to boiling over high heat.

Gently pour the sauce over the chicken in baking dish. Cover and bake 30 minutes or until chicken is tender and juices run clear. Sprinkle with parsley.

Serves: 6

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