Chicken with porcini mushrooms

The rich umami flavor of dried porcini makes this specially flavorful.

1/2 oz dried porcini mushrooms
4 whole skin-on chicken legs
2-3 shallots
1 c dry white wine such as an Orvieto or pinot grigio
2 or 3 red-skinned potatoes
1/4 c minced chives

Cover the dried mushrooms with about 2 c of boiling water. Strain thru a fine strainer or cheesecloth. Set the mushrooms and liquid aside separately.

Peel the potatoes and cut each into 4-6 chunks.

Separate the legs into drumsticks and thighs and trim away any excess fat and flaps of loose skin.Pat dry with paper towels.

Peel and thinly slice the shallots.

Heat over medium-low heat a covered skillet that is large enough to hold the chicken comfortably in one layer. Film the bottom with olive oil and add the chicken, skin side down. Cook slowly, uncovered, until the chicken has a rich brown hue. Flip over and repeat for the other side. Remove to a plate.

Remove most of the fat from the pan.  A convenient way to do this is to wad up a paper towel and holding it with tongs soak up the excess fat.

Add the shallots and saute for a few minutes, then pour in the wine. Simmer until reduced a bit then return the chicken to the pan along with the potatoes and mushrooms. Add about half the mushroom liquid and season with S & P. Make sure the potato pieces are nestled between the chicken so they are exposed to the liquid. Cover and maintain at a simmer for 30-35 minutes, until the chicken is done and the potatoes soft. Check now and then and add more mushroom liquid if needed. The final dish should not be soupy but should provide a small amount of sauce for each diner.

 

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