An easy peasy chicken braise luxed up with porcini and balanced out with dry white wine.
Ingredients (feeds 8):
8 pieces chicken thigh (apportion 1 thigh per pax)
30 grams dried porcini, rehydrated, and chopped roughly
1 large yellow onion, minced
1 head garlic, minced
2 cups dry white wine like a chardonnay (switch this out with water or more stock if catering to Muslims or the alcohol-intolerant)
2 cups chicken stock
2 tbsp olive oil
10 stalks fresh thyme, tied together with butcher's twine
1) Rehydrate dried porcini in 3 cups of hot water. Set aside mushroom soaking water for use later.
2) Brown chicken in olive oil, seasoning with salt and paprika, taking care not to overcrowd the pan.
3) Set aside and reserve in big pot.
4) Reserve 2 tbsp chicken fat-infused oil, fry onions till translucent, about 2 minutes on medium-high heat.
5) Add garlic, fry till fragrant, about 1 minute.
6) Add porcini, fry till fragrant, about 2 minutes.
7) Add wine, and reduce by half.
8) Add chicken stock and mushroom soaking water.
9) Add thyme, and heat through.
10) Add the whole jingang with the browned chicken, bring to a boil, and simmer, covered, for 45 minutes.
11) Salt to taste before serving. For a thicker sauce, you can add cream or a roux.