2 ounces dried shiitake mushrooms
1 chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs
2 tablespoons mesquite seasoning
4 fresh figs
1 tablespoon canola oil
1 medium red onion, chopped
1 stalk celery, chopped
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/4 cup dry red wine
1/2 cup vegetable stock
4 large tomatoes, cut into wedges
1 tablespoon chopped fresh parsley leaves
1 large sprig thyme, leaves stripped from the stem and chopped
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