PORCINI BRAISED CHICKEN THIGHS

Serves: 6 to 8

4 tbsp (60 mL) extra-virgin olive oil 1 ½ cups (375 mL) sliced, peeled carrot, on the bias in 3-inch (7.5-cm) pieces 3 cups (750 mL) roughly chopped yellow onion, in 1 ½-inch (4-cm) pieces 1 ½ cups (375 mL) roughly chopped celery, in 2-inch (5-cm) pieces 1 oz (28 g) dried porcini mushrooms 10 cloves garlic 3 thyme sprigs 2 fresh or 4 dried bay leaves 12 bone-in, skin-on chicken thighs, at room temperature 2 to 3 tbsp (30 to 45 mL) salt 3 tsp (15 mL) freshly ground black pepper 4 cups (1 L) homemade stock or other high-quality stock 1 cup (250 mL) dry white wine

1. In a large Dutch oven, heat 1 tbsp of the oil over medium heat. Add the carrot, onion, and celery and sauté for 6 to 7 minutes, until the vegetables get some colour. Add the porcini, garlic, thyme and bay leaves, and mix to combine. Turn off the heat but leave the Dutch oven on the burner.

2. Preheat the oven to 375 F (190 C). Season each chicken thigh with 1⁄2 to 3⁄4 tsp (2.5 to 4 mL) salt (depending on its size) and 1⁄4 tsp (1 mL) pepper.

3. Heat a black steel pan over high heat until very hot. Add 1 tbsp (15 mL) of the oil and heat until the surface is rippling but not smoking.

4. Working in batches to avoid crowding the pan, add 4 chicken thighs, skin side down, and lower the heat slightly, to mediumhigh. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed.

5. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat two more times with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry after each batch.

6. In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It’s important not to cover the chicken skin completely or it won’t get crisp.

7. Cover with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 1 1/4 hours, or until the chicken is completely tender. Turn up the oven temperature to 400 F (205 C), remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes.

8. Remove from the oven, discard the thyme sprigs as best you can and serve directly from the pot.