Porcini Braised Chicken Thighs, Naomi Pomeroy Style

Name: Porcini Braised Chicken Thighs, Naomi Pomeroy Style
Ingredients: 4 tablespoons extra-virgin olive oil; 1 1/2 cups peeled carrots, sliced on the bias in 3-inch pieces; 3 cups roughly chopped yellow onion, in 1 1/2-inch pieces; 1 1/2 cups roughly chopped celery, in 2-inch pieces; 1 ounce dried porcini mushrooms; 10 cloves garlic; 3 thyme sprigs; 2 fresh or 4 dried bay leaves; 12 bone-in, skin-on chicken thighs, at room temperature; 2 to 3 tablespoons salt; 3 teaspoons freshly ground black pepper; 4 cups homemade stock or other high-quality stock; 1 cup dry wine

"We’re craving porcini braised chicken thighs, thanks to James Beard Award–winning chef Naomi Pomeroy’s fantastic new cookbook, "Taste & Technique."..."

INGREDIENTS

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4 tablespoons extra-virgin olive oil

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1 1/2 cups peeled carrots, sliced on the bias in 3-inch pieces

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3 cups roughly chopped yellow onion, in 1 1/2-inch pieces

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1 1/2 cups roughly chopped celery, in 2-inch pieces

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1 ounce dried porcini mushrooms

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10 cloves garlic

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3 thyme sprigs

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2 fresh or 4 dried bay leaves

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12 bone-in, skin-on chicken thighs, at room temperature

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2 to 3 tablespoons salt

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3 teaspoons freshly ground black pepper

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4 cups homemade stock or other high-quality stock

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1 cup dry wine

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