Being somewhat of an impulse shopper, I managed to amass quite a stash of dried porcini, woodsy dried mushrooms that, when rehydrated, impart loads of flavor to a dish. Although these mushrooms have a good shelf life, they won’t last forever. To their rescue, another recipe from Giuliano Hazan’s Every Night Italian: Chicken Braised with Porcini Mushrooms.

Rather than cutting up a whole chicken as called for by the recipe, I used only thighs. The chicken is browned on all sides and then braised with sautéed thinly sliced onions, chopped pancetta, re-hydrated dried porcini, tomatoes, parsley, and the mushroom soaking liquid for 40-45 minutes with the pan cover slightly askew. This makes for a thick rich sauce with deep mushroom flavor.

Here’s a link to the recipe online. Chicken Braised with Porcini Mushrooms.

Wine Pairing: Rosso di Montalcino