Place the chicken drumsticks into a bowl. Season with sea salt and freshly ground black pepper, then pour over the white wine. Leave to marinate for a minimum of 1 hour (ideally overnight) in the fridge.
Soak the porcini mushrooms in 100ml of boiling water for 15 minutes. Remove mushrooms from the soaking water and drain well, reserving the soaking liquid. Coarsely chop the porcini and strain the soaking liquid into a measuring cup. Add enough chicken stock to make up 700ml and set aside.
Heat the olive oil in a large heavy-based stockpot over medium heat. Add the onion, carrot and celery. Cook, stirring occasionally for 2 minutes, or until the onion is soft.
Remove the chicken from the fridge. Drain the chicken, reserving the marinade. Add the chicken drumsticks to the stockpot, then pour over the wine the chicken was marinading in. Cook until the liquid has almost evaporated.
Stir in the mushrooms, canned tomatoes and chicken stock. Bring to the boil, then reduce the heat to low and gently simmer, covered for 30 minutes. Add the potatoes. Cover and leave to simmer for a further 20 minutes, or until the chicken is tender.
Remove from the heat and stir through parsley. Serve immediately – buon appetito.
8 chicken drumsticks|125ml white wine|10g dried porcini mushrooms|700ml chicken stock|2 tablespoons (40ml) extra virgin olive oil|1 large red onion, cut into 4, sliced|1 large carrot, finely chopped|1 large celery stalk, finely chopped|250g Swiss brown mushrooms, halved|200g Italian canned chopped tomatoes|4 potatoes, cut into 3cm chunks|2 tablespoons flat-leaf parsley leaves|Sea salt, freshly ground black pepper