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Note: Ive used dried porcini mushrooms, which can be rehydrated in hot water for 20-30 minutes ... or you can boil them for 5 minutes.
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Keep the porcini mushroom soaking water!
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Its got so much flavor.
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One of my favorite parts of this dish are the pan-roasted garlic cloves, which become soft, nutty and sweet.
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1.
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Preheat oven to 350F.
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Remove chicken from refrigerator 20 minutes prior to cooking to take the chill off of the chicken.
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Season the chicken pieces generously with salt and pepper.
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2.
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In the meantime, soak the porcini mushrooms in hot water.
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3.
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Heat a large saute pan (large enough to comfortably fit all 8 pieces of chicken) over medium-high heat.
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Pour in the olive oil and swirl to coat.
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Add the chicken pieces, skin-side down, and let the skin sizzle to golden brown.
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This should take about 5 minutes.
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4.
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Turn the heat to medium-low, turn the chicken pieces skin-side up, scatter the garlic cloves all over in between the spaces and let the chicken brown for another 3 minutes.
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Tent the pan loosely with tin foil.
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Place entire pan into the oven to cook for 25-35 minutes.
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Check chicken to make sure the pieces are cooked through.
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5.
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Using tongs, remove the chicken to a plate and tent with tin foil to keep warm.
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Keeping the garlic cloves in the pan, pour off all but 1 tablespoon of the chicken grease in the pan.
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Return pan to the stove over medium-low heat.
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Add the onions and saute until translucent.
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6.
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Squeeze the water out of the porcini mushrooms, but reserve all of the soaking liquid.
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Add the porcini mushrooms to the pan and saute for 1 minute.
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Pour in just 1/2 cup of the mushroom soaking liquid and the heavy cream.
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Turn the heat to low and simmer for 30 seconds.
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Taste and adjust sauce with salt and pepper if needed.
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Add the minced parsley.
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Pour sauce over the chicken and serve.
