Place dried mushrooms in a heat proof bowl and cover with 2 cups boiling water. Let stand 30 minutes until softened. Drain mushrooms by pouring through a cheesecloth or coffee filter lined fine strainer and catching liquid in a bowl. Rinse mushrooms and drain well. Squeeze out excess liquid and coarsely chop mushrooms. Set aside.
Season chicken with salt and pepper. Heat 1tbsp olive oil in a large skillet or braiser over medium high heat. Brown chicken 5 minutes per side. Transfer to a bowl. Pour off fat from pan and discard.
Turn heat down to medium, add remaining oil and onion, carrot and celery along with a pinch of salt. Cook until vegetables begin to soften, about 5 minutes.
Add garlic, parsley, rosemary, red pepper and salt to taste. Cover, turn heat to low and cook, stirring frequently until mixture is softened and aromatic - about 5 minutes.
Stir in fresh and dried mushrooms, increase heat to medium and cook until mushrooms are tender, about 5 minutes. Season with salt and pepper.
Stir in wine and bring to a boil. Cook until wine is reduced by half. Add tomatoes and salt and pepper to taste. Cook for 10 minutes and add in the strained reserved mushroom soaking liquid.
Return chicken to pan and cover with sauce. Cook over medium heat until chicken is cooked through. Adjust seasoning and serve with rice, polenta or pasta.