Photo by Gary Gilbert
Provenance of Dish
This is a simple, very inexpensive dish we do almost weekly. You can vary the amount of cream or broth to your taste but the flavors meld together so well. Works fine with Craterellus species and any aged Boletes, Leccinum or Suillus you may have laying around the house.
1 small handful dried Porcini (Yellowfoot, Leccinum or other Bolete species)
1 Cup Chicken broth, you can vary this amount perhaps a bit less
6-8 Chicken Thighs, with bone & skin
Olive oil, to wet the pan
1 Leek, or a large Onion
2 Garlic cloves, sliced
1/4 Cup Sherry or White Wine
1/2 Cup Heavy Cream, you can vary this amount
1 Tablespoon Tarragon, or Savory
Salt & Pepper
Slice and rinse the leeks, then sauté on medium-low heat in the olive oil 5 to 10 minutes, remove.
Add a bit more olive oil and sauté the thighs, skin-side down, on medium-high heat about 12 minutes to render the fat out of the skin. Move them around after 5 minutes and they have seared. The crispy skin is tasty.
Microwave about 1 minute the chicken broth and put the broken up pieces of porcini in it to reconstitute while cooking the chicken.
Turn the chicken over and add the sherry or wine and cook it off till mostly evaporated.
Add the garlic and leeks back in the pan and sauté 2 minutes.
Heavily season with salt and add some black pepper to taste. Add the tarragon.
Add the cream, broth, and porcini. Turn the chicken over and cover the dish. Reduce to low heat.
Cook an additional 1/2 to 3/4 hours. It is hard to overcook this dish.
Serve on a bed of basmati rice or a pasta of your choice.
This reheats very nicely for leftovers.