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1
Heat the oven to 350 degrees F. Place mushrooms in a small heatproof bowl.
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2
Pour the boiling water over them and set aside.
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3
Place wild rice in a small saucepan and add enough cold water to cover by 3 inches.
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4
Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes.
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5
(The rice will be chewy and swollen with a slightly burst-open appearance.)
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6
Drain in a colander and set aside.
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7
While the wild rice simmers, blot the chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper.
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8
Heat the olive oil in a 12-inch frying pan over medium-high heat.
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9
Brown the chicken in three batches until golden brown (the chicken will not be fully cooked), about 5 minutes per side, and set aside.
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10
Remove the pan from heat and allow to cool for a few minutes.
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11
Pour off all but 1 tablespoon of the chicken fat from the pan.
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12
Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl) and coarsely chop; set aside.
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13
Leaving the sediment behind, slowly pour 1/3 cup of the soaking liquid into a measuring cup and set aside.
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14
Discard the remaining liquid.
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15
Return the frying pan to the stove over medium heat and melt the butter.
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16
When it foams, add the onion and a generous pinch of salt.
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17
Stir to coat the onion with butter and cook until the onion has softened a bit, about 2 minutes, then stir in the celery and carrot.
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18
Cook, stirring occasionally, until the vegetables are slightly softened but still uncooked in the center, about 3 minutes.
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19
Season with salt and freshly ground black pepper.
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20
Stir in the Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil.
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21
Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes.
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22
Add the wine and stir until it evaporates, about 1 minute.
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23
Add the chopped porcini mushrooms with their soaking liquid and stir until the liquid is almost completely evaporated, about 1 minute.
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24
Stir in the cooked wild rice and the chicken broth and bring to a simmer.
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25
Cook, stirring often, until the mixture is slightly thickened and the Arborio rice is about halfway cooked, about 5 minutes (the mixture will be very soupy).
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26
Stir in the thyme, cream, and sherry, then remove from heat.
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27
Taste and if necessary season with more salt and freshly ground black pepper.
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28
Pour the mixture into a 13-by-9-inch baking dish.
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29
Place the chicken pieces over the mixture, nestling them close to each other so they will all fit in the dish.
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30
Bake the casserole until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked, about 45 to 50 minutes.
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31
To serve, place a scoop of rice mixture on a serving plate and top with a drumstick and thigh.
