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1
If using fresh mushrooms, clean them with a damp cloth.
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2
Halve or quarter any very large mushrooms, and then cut all the mushrooms into 1/4-inch thick slices.
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3
Set aside.
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4
If using dried porcini, place them in a medium bowl and add just enough hot water to cover.
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5
Let stand for 30 minutes, until the mushrooms are softened.
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6
Lift the mushrooms out with your fingers, squeezing the excess water back into the bowl.
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7
Chop the mushrooms coarsely and set them aside.
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8
Pour the soaking liquid into a measuring cup, leaving behind the sediment at the bottom of the bowl.
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9
Add enough chicken stock to make 2 1/2 cups.
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10
Set aside.
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11
Arrange one rack in the center of the oven and one 6 inches from the top, Heat the oven to 375F.
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12
Pat the chicken thighs dry with paper towels and season them with salt and pepper.
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13
Heat the olive oil in a large, ovenproof, straight-sided skillet with a tight-fitting lid over medium heat until hot but not smoking.
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14
Lay the chicken thighs in the pan, skin side down.
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15
Cook until nicely browned and then turn and brown the other side, 4 to 5 minutes per side.
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16
Transfer the chicken to a plate.
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17
Pour off all but 2 tablespoons of the fat from the pan.
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18
Add the onion to the pan along with a pinch of salt.
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19
Reduce the heat to medium-low and cook the onion until it begins to sweat, about 4 minutes.
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20
Add the fennel and another pinch of salt.
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21
Cook until softened, stirring occasionally, about 5 minutes.
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22
Add the reserved porcini and the thyme leaves and season with salt.
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23
Cook until the mushrooms are tender and their liquid has evaporated, about 5 minutes for fresh porcini and about 2 minutes for dried.
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24
Add the wild rice and stir to coat with the vegetables and oil.
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25
Pour in the 2 1/2 cups stock.
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26
Tuck the chicken thighs, skin side up, into the vegetables.
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27
Bring the mixture to the boil on the stovetop and then cover with a tight-fitting lid.
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28
Place in the oven and cook until the rice grains are tender and have splayed open and the liquid is absorbed, 1 hour to 1 1/4 hours.
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29
Try not to check the rice before 1 hour; opening the lid releases all the vital steam from the pan.
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30
Remove the pan from the oven and turn on the broiler.
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31
Uncover the the pan and return to the oven, placing it on the top rack.
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32
Broil until the chicken skin is crisp, about 3 minutes.
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33
Remove from the oven and let rest for 5 minutes.
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34
Spoon onto warmed plates and serve.
