Beaujolais Braised Chicken Thighs with Porcini Mushrooms
This dish is superb with either a Parmigiano-Reggiano Polenta or Risotto!
Ingredients
1 oz dried porcini mushrooms
6 large chicken thighs, bone in
5 cloves garlic, peeled
2 1/4-inch thick slices of slab bacon, cut crosswise into 1/3-inch pieces
1 tbsp extra virgin olive oil
1/2 cup Beaujolais wine
1/2 cup beef broth
1 tsp arrowroot dissolved in 2 tsp cold water
3/4 cup drained and chopped canned tomatoes
Sea salt and freshly cracked black pepper to taste
All purpose flour for dredging
Chopped fresh parsley for garnish
Directions
In a small bowl let porcinis soak in 1 cup hot water for 10 minutes or until soft. Drain, strain liquid and reserve. Season chicken with salt and pepper. Chop 2 garlic cloves, adding a little salt, until a rough paste forms. Season chicken with salt and pepper. Chop 2 garlic cloves, adding a little salt, until a rough paste forms. Cut a horizontal slit in each thigh just above the bone and divide garlic-salt paste evenly among 6. Dredge the thighs in flour, shaking off excess.
In a large, heavy skillet add the chicken, skin side down and cook turning occasionally for about 15 minutes or until golden and crisp. Transfer chicken to a plate, season with salt and discard fat in skillet. Mince remaining garlic. Add olive oil to skillet and cook garlic on medium heat for 1 minute. Add reserved porcini liquid, wine and broth. Increase heat and boil for 5 minutes. Add the arrowroot mixture in a stream, stirring. Stir in the tomatoes and add the chicken, turning it to coat. Reduce heat to moderate-low and simmer covered for 10 minutes. Stir in porcinis and bacon, simmer covered for another 10 minutes. When ready to serve, season to taste and sprinkle with chopped parsley.