Hunter's-Style Chicken

INGREDIENTS

• 2 ounces red (Italian/sweet) vermouth
• 3 cups chopped ripe San Marzano tomatoes (or an equivalent amount of canned peeled Italian plum tomatoes)
• 1 small carrot, peeled and grated (about 1/2 cup)
• 1 cup boiling water
• 1 3 to 3 1/2 lb. chicken, quartered, or an equivalent amount of skin-on parts of your choice
• 1 cup dried porcini mushrooms
• a pinch of red chile flakes
• 2 cups chopped white or yellow onion
• 1/2 pound crimini mushrooms
• 1 tablespoon double-concentrated tomato paste
• 3 tablespoons chopped fresh herbs (I used a mixture of fresh thyme, savory, and flat-leaf parsley)
• extra-virgin olive oil
• Kosher or sea salt
• grapeseed oil
• 1 cup dry red wine