Preheat the oven to 375 degrees Fahrenheit.
Place the dried mushrooms into a little pot. Add 1-1/2 cups water. Simmer 15 to 20 minutes, covered. Watch them to prevent the liquid from evaporating during the last few minutes of cooking. Pour the mushrooms into a colander and rinse them well. When they are cool enough to handle, slice them and set aside.
Meanwhile place 2 Tablespoons fat of choice in a large cast iron skillet or Dutch oven, over medium heat.
Add the chicken legs, rolling them over in the fat to coat. Turn off the flame beneath the pan. Salt and pepper them to taste and roll them over again so they are well coated in fat, salt and pepper. (Alternately, cook the chicken in a casserole dish by heating dish and melting fat in preheating oven. Roll chicken in melted fat, then bake [as per directions below] in casserole dish.)
Option 1 (stove top sauce): Place the pan in the preheated oven and roast the chicken until the chicken is cooked through, about 60 minutes, until juices run clear when meat is poked deeply to the bone with a knife.*Option 2 (casserole dish baked chicken with sauce included): Place the pan in the preheated oven and roast the chicken until the chicken is almost (not quite) cooked through, about 45 minutes. *If using Option 2 below (baking the chicken and sauce together in your casserole dish), use tongs to set chicken temporarily aside on a large plate after the 45 minutes.
(For both options): While the chicken bakes, in a second medium size cast iron skillet or Dutch oven, melt the remaining 2 tablespoons fat.
Add the rehydrated sliced mushrooms, fresh mushrooms, ginger, garlic and 1/2 teaspoon sea salt. Sauté 5 minutes. Then cover. Simmer over low heat for 5 additional minutes.
Option 1 (stove top sauce): Add bone broth, coconut aminos, honey and apple cider vinegar to sautéed mushrooms. Stir to mix. Replace the lid and simmer over low heat for 35 minutes, stirring every 10 minutes or so. After the cooking time has elapsed, spoon out about half the sauté mixture into a bowl. Allow it to cool slightly, while you keep the remainder warm in the covered pan. When it’s cooled to warm or medium-hot, place the mushrooms in your blender and purée on medium speed until smooth, about 50 seconds. Stir purée back into the sauté. Keep warm until the chicken is cooked through. Serve the roasted chicken on top of rice or potatoes or the cauli (low carb, grain-free) versions, depending on your diet or preference, smothered in sauce and garnished with optional green onions (not for VAD).
*Option 2 (casserole dish baked chicken with sauce included): Pour any acumulated cooking juices and melted fats from baked chicken (casserole dish) into a 2-cup measuring cup. Add bone broth to the 1-2/3 cup line. (You won't use all of the bone broth called for in the Ingredients with this option.) Scoop about 1/2 of the sautéed mushroom mixture into blender. Add broth, coconut amino acids, apple cider vinegar and honey. Purée 30 seconds. Pour sauce back into sautéed mushroom pan, stirring to mix. Pour sauce into empty chicken baking dish. Add chicken thighs on top. Bake 25 to 30 additional minutes, until juices run clear when chicken is poked deeply with a knife. Serve chicken on top of sauce and rice or mashed potatoes or the cauli (low carb, grain-free) versions, depending on your diet or preference.