Ingredients for 4 servings:
1. 6 -8 skinless chicken thighs, bone-in
2. 8 dried shiitake mushrooms
3. 8 sun-dried tomatoes
4. 2 cups water
5. 3 tablespoons tamari or 3 tablespoons good soy sauce
6. 1 teaspoon Worcestershire sauce
7. 1/2 cup cold water
8. 2 tablespoons cornstarch
Directions:
1. Skin the chicken thighs and remove any visible fat from them.
2. Put them in a stove-top casserole with the broken up shiitake and the tomatoes, snipped into small pieces.
3. Pour the 2 cups of water, the tamari or soy sauce and the Worcestershire sauce over them and simmer until tender.
4. Mix the cornstarch with 1/2 cup of cold water and stir it into the broth.
5. Simmer, stirring well to blend, until the broth thickens and clears.
6. Serve over mashed potatoes, or better yet, a combination of equal parts potatoes, carrots and rutabagas mashed together.