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Ingredients

How to make it

  • Lightly sprinkle the chicken on all sides with salt and pepper. Set aside.
  • Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover.
  • Over medium heat in a 4-6 quart (large enough to accommodate the chicken) deep skillet or dutch oven with a lid, brown the pancetta, about 5-7 minutes. Add the onions and cook another minute, until onions begin to soften. Turn the heat up to medium-high, add the chicken, skin side down, and cook, turning the pieces as they brown on each side, about 10 minutes total. Drain off any excess fat.
  • Add the carrots, crushed garlic, tomato paste, wine, chicken stock, bay leaves, and thyme. Lower the heat, so that the liquid just barely simmers. Cover and cook about 20 minutes, or until chicken is cooked through and an instant-read thermometer reads 160° F.
  • Remove the chicken pieces to a platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheese cloth into the pot. Turn the heat up to boil the mixture and cook until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme.
  • A few minutes before serving, put the chicken pieces back into the sauce to re-heat. Serve each chicken thigh topped with a ladleful of sauce, garnished with chopped parsley leaves and/or a whole parsley sprig. A crusty piece of bread is a nice way to soak up the sauce.

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