Chicken with Porcini Mushrooms

Dried porcini mushrooms are the whole game here. Soaked in warm water, they plump into meaty bites and leave behind a dark, savory broth that does double duty as the backbone of the pan sauce. Skip the soaking liquid and you lose half the flavor.

Bone-in chicken pieces get browned in butter and olive oil until the skin turns deep gold, then a splash of dry white wine hits the hot pan and lifts all those crusty bits off the bottom. Chopped tomatoes and the reserved mushroom broth simmer everything low and slow until the meat pulls easily from the bone.

A shower of freshly grated Parmesan at the table ties the earthy, winey, tomato-bright flavors together.

Chef Tips

• Strain the mushroom soaking liquid through a coffee filter or fine mesh to catch any grit. Porcini are notorious for hiding sand.
• Pat the chicken dry before it hits the pan. Wet skin steams instead of browning.
• Reduce the final sauce until it coats the back of a spoon. Watery sauce is the most common mistake here.
• Save a few whole mushroom pieces for the platter, they look striking against the sauce.

Variations

• Swap half the porcini for fresh cremini or shiitake for extra texture.
• Use boneless thighs and cut the simmer time to 12 minutes.
• Stir in a handful of fresh parsley or thyme at the finish for a brighter lift.