Bone-in chicken thighs with pancetta-porcini sauce and potatoes

Yes, the title is a mouthful...fitting for this spectacular dish, though! I made this with my mom and everyone raved about it, 10+/10 for sure!! It's a little involved, so I would recommend as a weekend dinner. 

Link to original recipe: https://louskitchencorner.freybors.com/2021/03/15/chicken-porcini-chestnut-mushrooms/

Recipe below contains our modifications. I'll add step pictures next time I make this.

Ingredients:

6 chicken thighs (bone-in, skin-on)

1 c. water

1 oz. dried porcini mushrooms

8 oz. diced pancetta

3 large shallots, quartered

splash of olive oil

8 oz. button mushrooms, quartered (could also use baby bellas)

4 cloves garlic, coarsely chopped

200 mL dry white wine

4-5 generous sprigs fresh thyme

3 medium-large red potatoes, diced

~4 oz. crème fraîche (could use more, if desired)

salt and pepper, to taste

Directions:

1. Pat thighs dry and season with salt and pepper.

2. Heat the water to boiling, then remove from heat and add porcini mushrooms. Soak for at least 20 minutes. Remove the porcini from the liquid and set aside, then strain the liquid through a damp paper towel lined strainer. Reserve the strained liquid.

3. In a large, oven-safe skillet over medium heat, cook pancetta until starting to brown. Transfer to a paper towel lined plate and leave rendered fat in pan.

4. Add shallots to pan. Cook, stirring occasionally, until shallots have softened and are just starting to brown. Transfer to same plate as the pancetta.

5. Add a splash of olive oil to the pan, followed by the chicken. Increase heat to medium-high and brown chicken thighs on both sides. Transfer to a plate.

6. Heat oven to 355°F.

7. Add mushrooms to pan and stir to coat, then add the garlic to pan. Cook until mushrooms have softened and liquid has nearly gone.

8. Stir in the wine and cook until reduced by around half.

9. Remove from heat. Scatter the thyme sprigs over the bottom of the pan, then top with the chicken and any accumulated juices. Add the diced potatoes, then pour in the porcini liquid. Add the reserved porcini mushrooms, pancetta, and shallots. Push/tuck these into the liquid as much as possible.

10. Transfer pan to oven and bake for 1 hour, basting every 20 min.

11. After removing from the oven, stir in the crème fraîche and let sit for a couple of minutes before serving. Serve up and enjoy A LOT!