-
1
Cover the dried porcinis with 2 cups hot water and allow to sit for 30 minutes to reconstitute.
-
2
Remove from the liquid with a slotted spoon before using.
-
3
Coat a large, wide, deep pan with olive oil and bring to a high heat.
-
4
Pat the chicken skin dry with paper towels and season generously with salt.
-
5
Add the chicken, skin side down, to the panyou should hear a big sizzle as the thighs hit the pan.
-
6
Do not try to move the chicken; the skin will stick itself to the bottom of the pan and will unstick itself when it is ready.
-
7
If the pan is smoking excessively, turn the burner down and continue cooking.
-
8
When the skin is brown and crispy, turn the chicken over and brown it on the other side.
-
9
Remove the chicken from the pan and reserve.
-
10
Lower the heat if you have not already done so and ditch most of the excess fat from the pan.
-
11
Add the pancetta, and brown.
-
12
When the pancetta has started to get brown and crispy, add the onions.
-
13
Sprinkle with salt and crushed red pepper, and sweat over medium heat for 7 to 8 minutes.
-
14
Add the garlic and cook for another 1 to 2 minutes.
-
15
Add the assorted mushrooms, including the porcinis, season with salt and saute until they release their juices, 3 to 4 minutes.
-
16
Add the white wine and reduce by half.
-
17
Return the chicken to the pan.
-
18
Add the chicken stock to almost cover the chicken.
-
19
Add the thyme and bay leaves.
-
20
Bring to a boil and reduce to a simmer.
-
21
Simmer the chicken for 30 to 35 minutes, adding more chicken stock if needed.
-
22
While the chicken is cooking, puree the almonds in a food processor.
-
23
With the motor running, drizzle in a little olive oil to make a loose paste.
-
24
Season with salt and reserve.
-
25
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve.
-
26
Taste the sauce for seasoning and stir in the almond puree.
-
27
Bring to a boil and reduce to a simmer to thicken the sauce if needed; the almond puree will help to thicken the sauce and will make it very rich.
-
28
Serve the chicken over sauteed haricots verts.
-
29
Spoon the mushroom-almond sauce over the top and garnish with chopped chives.
-
30
Bring a large pot of well-salted water to a boil.
-
31
Set up a bowl of well-salted ice water for shocking.
-
32
Add the haricots verts to the boiling water and cook until tender but still toothsome, 5 to 7 minutes.
-
33
Remove from the boiling water and immediately plunge into the salted ice water.
-
34
Once the beans are cool, remove them from the water and set aside until ready to use.
-
35
Coat a large saute pan with olive oil.
-
36
Add the garlic and the crushed red pepper and bring to a medium-high heat.
-
37
When the garlic has become golden and very aromatic, remove and discard itit has fulfilled its garlic destiny.
-
38
Add the beans to the pan and saute until hot and coated with oil.
-
39
Season with salt and serve right away.
