- About 1 oz. dried sliced porcini mushrooms
- About 1 1/2 cups chicken stock
- About 2 tbsp. EVOO
- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 3 small ribs celery from the heart, with leafy tops, very thinly sliced
- 1 small onion, chopped
- 1 carrot, grated
- 2 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 1/4 cup fresh tarragon, chopped
- Crusty ciabatta bread, for mopping
1. Place the mushrooms in a small saucepan. Add enough stock to just cover, about 1 1/2 cups. Bring to a simmer over medium, reduce the heat to low, and keep warm until the mushrooms are reconstituted, 15 to 20 minutes. Using a slotted spoon, transfer the mushrooms to a work surface; chop. Reserve the mushroom soaking liquid.
2. Meanwhile, in a large skillet, heat the EVOO, two turns of the pan, over medium-high. Season the chicken with salt and pepper and cook until browned, about 5 minutes per side. Transfer to a plate. Add the celery, onion, carrot and garlic to the pan; season and cook, stirring often, until softened, about 5 minutes. Add the tomato paste and stir until fragrant and slightly darker in color, about 1 minute. Add the wine and cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Add the reserved mushroom liquid (avoid any grit that may have settled in the pan). Add the chopped mushrooms and the chicken; simmer uncovered until the chicken is cooked through, about 8 minutes. Stir in the tarragon. Serve in shallow bowls with bread for mopping.