Braised Chicken in a Porcini Wine Sauce

I was looking for something a little different to serve (we have chicken - a lot!) and found this recipe.  We made it exactly how the recipe called for and it turned out delicious!  M compared it to a chicken marsala, which it did taste like, just made with chicken thighs instead.  It wasn't too labor intensive and could be done on a week night for dinner.

Starting to brown the chicken

All of the ingredients simmering together

Chicken back in with the rest of the ingredients

The final product

Ingredients:
3 (.5 oz) packages of dried porcini mushrooms
1-1/2 c boiling water
1 pkg (8 pieces, cut up) bone in chicken, skin on
1/4 tsp sea salt
1/2 tsp paprika
1/4 tsp black pepper
2 tbsp flour, divided
2 tbsp olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 c dry white wine
1/2 c chicken stock, hot
2 sprigs thyme
1 tbsp cold butter

Directions:

Re-hydrate the mushrooms by placing them in a bowl & adding 1-1/2 c boiling water; cover with plastic wrap and allow them to soften for about 15 minutes.  Once they are softened, strain the mushrooms out of the soaking liquid & reserve the liquid for later.  Set mushrooms aside.

Season chicken with salt, pepper & paprika.  Dust each side with a little flour. 

Heat 4 qt cast iron braiser, or large heavy bottom pan over medium high heat and add 2 tbsp olive oil.  Place chicken in, skin side down and allow to brown for about 4 minutes.  Turn chicken over and brown the other side for about 2 minutes.  Remove chicken from braiser and place on clean plate. 

Reduce heat to medium low and add shallots and garlic.  After about a minute, add in the mushrooms.  Use a wooden spoon to loosen any chicken pieces and stir around.  Add back in the chicken then pour in beef stock; reserved mushroom stock; wine and thyme. 

Cover and simmer on low for about 40 minutes. 

After 40 minutes, remove chicken and set aside.  Mix cold butter & 1 tbsp flour into pot and whisk together.  (We ended up needing more flour to thicken the sauce)

Serve with warm buttered noodles; topped with chicken and sauce.