Getting Fresh With Porcinis

by briarcliff, June 21, 2009 | Permalink

Getting fresh with porcinis.

By: John Chumbris

As I was leaving the store yesterday, I saw Tim putting out some amazing looking fresh porcini mushrooms. This immediately made me think of a Tuscan style chicken dish I come back to time and time again but usually have to settle for dried porcinis instead. It’s super easy to make you can make it in one pan (always a plus), versatile (you can vary the ingredients to what’s available), and full of flavor.

I use chicken thighs because they pack the most flavor and juiciness, are forgiving to cook and inexpensive. If you don’t have fresh porcinis available you can always use dried (remember to soak them), another flavorful mushroom or a mix. I usually use shallots, but this time of year, I’d use some wonderful local Vidalia onions instead.  For 4 people you’ll need:

8 chicken thighs, skin on

2 tablespoons extra virgin olive oil

1 large Vidalia onion, peeled & quartered

1-2 large fresh porcini mushrooms, sliced ¼” thick

1/2 cup dry white wine

1 cup chicken broth

1 sprig Rosemary

1 teaspoon salt

Black pepper and salt for seasoning

Preheat oven to 375 degrees. Season thighs with salt and black pepper. Heat a large ovenproof pan or cast-iron skillet to medium high heat. Add oil and add chicken thighs, skin side down. Cook until skin is golden brown and crispy and remove.

Drain off excess oil, leaving a tablespoon. Over medium heat, add onions to pan and cook for 2 minutes until slightly yellowed. Add sliced mushrooms and cook for 2 min. Add chicken broth, white wine and tsp salt and bring to a boil. Reduce heat, add rosemary sprig and simmer for 5 minutes.

Return chicken thighs to the pan, skin side up and place pan in oven for 15 minutes or until thighs are cooked through. Note: If you don’t have an ovenproof pan, you can transfer to an oven-proof casserole or finish on the stove top.  When cooked through, remove thighs, discard rosemary, spoon out the porcinis and onions onto plates and place thighs on top. Enjoy with an arugula salad and some crusty bread.

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I had the opportunity to see an advance screening of Food, Inc. this week and I strongly urge anyone who is concerned or wants to learn more about the American food chain to go see it.  It is a powerful statement for change in all aspects of the food chain, from the farm to the table.  It is sure to spark controversy and discussion; and, will hope fully reach far beyond its core audience. Its high production values and concise pacing should make these issues approachable and accessible to a broader range of people.  Let’s hope so.

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