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1
Place the dried mushrooms, and stock in small pot over medium-high heat.
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2
Bring to low boil then reduce heat to low and reconstitute.
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3
Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat.
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4
Pat the chicken pieces dry, and season liberally with salt and pepper.
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5
To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more.
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6
Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes.
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7
Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften.
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8
Deglaze the pot with the Marsala.
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9
Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top.
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10
Remove the porcinis from the small pot, roughly chop, and add to chicken.
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11
Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled.
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12
Cover and braise at a low simmer for 30 minutes over low heat.
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13
Cool and store for a make-ahead meal.
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14
Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes.
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15
Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops.
