I'm thinking of making Giuliano Hazan's Chicken Braised with Porcini Mushrooms tonight. I've had problems braising chicken the the past, it always ends up being sort of tough. I think this results from the pan getting too hot. I was wondering if anyone has any experience with this recipe or any tips as to how to get braised chicken to come out tender and delicious. Also, any thougths on what to serve along side would be most appreciated.